Ingredients
130 g baby spinach
1 tbsp soy sauce
1 tsp sesame oil
2 tsp toasted sesame seeds
24 small rice paper wrappers
400 g fish fillets, small thin strips
Rice bran oil for frying
DIPPING SAUCE:--
125 ml Japanese Sesame Dressing
1 tbsp soy sauce
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
DIPPING SAUCE: Whisk together SIDS LOW SUGAR RASPBERRY VINEGAR, soy sauce and sesame dressing and set aside.
Blanch the spinach in a pan of boiling water for 1 minute. Cool under cold water then squeeze to remove excess moisture. Place in a bowl and stir in soy sauce, sesame oil and sesame seeds.
Dip rice paper in a bowl of hot water for about 30 seconds until soft. Pat dry then place on a flat surface and top with a piece of fish and a tsp of spinach mixture. Fold the sides in and roll up then place on some baking paper, seam side down then repeat.
Heat about 1 cm oil in a frypan. Cook rolls in batches for 3-4 minutes each side until golden brown.
Drain on paper towels and serve with the dipping sauce.
