Ingredients
Units
Scale
- For rice rolls:
- 12 ounces Australis barramundi fillets, thawed, cut into small cubes
- 3/4 cup fresh lime and/or lemon juice
- 2 teaspoons fresh ginger, minced
- 3 garlic cloves, minced
- 1 1/2 cups coleslaw mix (without dressing)
- 1 fresh mango, peeled and cut into thin strips
- 1/2 large avocado, peeled and thinly sliced
- 1 medium cucumber, peeled if waxed, julienned or cut into matchsticks
- 1 medium red bell pepper, julienned or cut into matchsticks
- 3/4 cup shredded carrots
- 1 large shallot, halved and thinly sliced into lengthwise strips
- 1/2 cup fresh organic mint leaves
- 1/2 cup fresh Thai basil leaves (can use any other type of basil, if needed)
- 1/2 cup fresh cilantro
- 10–12 large rice wrappers (9-10″ in diameter)
- Warm water, for soaking
- For coconut peanut curry sauce:
- 1/2 cup natural peanut butter, creamy or chunky
- 1/4 cup full-fat canned coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon rice wine vinegar
- 1 tablespoon sweetener of choice (I like maple syrup or honey)
- 1 teaspoon fresh ginger, finely grated
- 1 garlic clove, minced
Instructions
- For rice rolls:
- Place the cubed barramundi in a shallow baking dish. Pour the lime and/or lemon juice over the fish. Add the ginger and garlic. Stir well. Cover dish and refrigerate for 20-30 minutes, or until fish turns opaque. Drain off the citrus marinade and bring to the prep area.
- Meanwhile, prep the vegetables if they haven’t already been sliced. Arrange everything nearby because these rice rolls need to be assembled quickly.
- Working one at a time, dip a rice wrapper in warm water for about 5-10 seconds and place on a clean cutting board or plate. The wrapper won’t be completely soft when you remove it from the water. It will take a few more seconds.
- Add a handful of the cubed, marinated barramundi (a little more than one ounce) in a line in the center of the rice paper. Layer the vegetables, avocado, and mango on top of the fish. Top with a few each of the mint, basil, and cilantro leaves.
- Pull the side of the rice wrapper closest to you up over the filling, pulling it in to make it tighter. (This is the same way a burrito is rolled up.) Fold the sides in, again like a burrito, and roll the entire roll over. The rice wrapper will stick to itself. Repeat the entire process, one at a time, with the other wrappers to form 11-12 more rolls.
- Serve immediately with the coconut peanut curry sauce, or refrigerate for up to 1 day wrapped well with plastic wrap.
- For coconut peanut curry sauce:
- Whisk all of the ingredients together until smooth and creamy, or place everything in a small food processor or blender. Transfer to a bowl, cover, and refrigerate until ready to use. Makes about 1 cup.