Flounder Vietnamese Spring Rolls with Fresh Asparagus
Visually Stunning Flounder Rolls – An Appetizer That Captures Attention!
This exquisite flounder dish utilizes rice paper wrappers for a refreshing twist. It’s incredibly easy to make, perfect for any occasion, and tastes divine when paired with our flavorful roasted pepper dip. Enjoy a delightful culinary experience!
Main Ingredients- Fresh Flounder Fillet 200g
- Crisp Asparagus 2 stalks
- Edible Seaweed Sheet (Kim) 1 sheet
- Rice Paper Wrappers 2 sheets
- Salt, to taste
- Black Pepper, to taste
Roasted Pepper Dip- Red Bell Pepper 1
- Spicy Chili Peppers 3 (adjust to preference)
- Onion 50g
- Olive (pitted) 1
- Lemon Juice 2 Tbsp
- Sugar 2 Tbsp
- Mayonnaise 8 Tbsp
- Red Bell Pepper 1
- Spicy Chili Peppers 3 (adjust to preference)
- Onion 50g
- Olive (pitted) 1
- Lemon Juice 2 Tbsp
- Sugar 2 Tbsp
- Mayonnaise 8 Tbsp
Cooking Instructions
Step 1
We’ve prepared this dish using fresh, high-quality flounder fillet. Using sushi-grade fish ensures a clean, mild flavor.
Step 2
[Ingredient Preparation] 1. Finely mince the flounder fillet. Season it evenly with salt and pepper. 2. Trim the tough ends of the asparagus stalks. Using a vegetable peeler, carefully shave the outer layer from the middle section to the tip for a tender texture. 3. Cut the seaweed sheet in half. Have the two rice paper wrappers ready. 
Step 3
To ensure the asparagus is tender, lightly blanch it. Briefly immerse it in boiling water for about 30 seconds to 1 minute, or microwave it for a similar duration. Be careful not to overcook it.
Step 4
Now, let’s assemble the rolls. Spread about half of the minced flounder evenly onto one half of the seaweed sheet. Place one prepared asparagus stalk on top and carefully roll it up tightly.
Step 5
Ensure the roll is firm so the asparagus doesn’t shift. Using a bamboo sushi mat can help achieve a neater roll. You can also use plastic wrap to help tighten it.
Step 6
Gently wrap the seaweed roll once more with a rice paper wrapper. For easier handling, slightly moisten the rice paper wrapper just before wrapping.
Step 7
We used a rice paper wrapper slightly larger than the seaweed roll to ensure a secure and even enclosure.
Step 8
Pan-fry the rolls like pancakes. Heat a generous amount of oil in a pan over medium-low heat. Cook until golden brown on all sides, ensuring even cooking.
Step 9
Once cooked, slice the rolls into bite-sized pieces according to your preference. We cut ours into 5 equal pieces for easy eating.
Step 10
Next, let’s prepare the flavorful Roasted Pepper Dip. Finely chop the red bell pepper, chili peppers, and onion. Ensure the olive is pitted.
Step 11
Heat a little oil in a pan over medium heat. Add the chopped chili peppers, onion, and bell pepper. Sauté until the vegetables are lightly browned and fragrant, stirring occasionally to prevent burning. This step caramelizes the natural sugars in the vegetables.
Step 12
Allow the sautéed vegetables to cool slightly, then transfer them to a blender. Add the pitted olive and blend until smooth.
Step 13
Add the lemon juice, sugar, and mayonnaise to the blended mixture. Stir well until all ingredients are thoroughly combined and the dip has a creamy consistency.
Step 14
Your vibrant and delicious Roasted Pepper Dip is ready! Serve it alongside the flounder rolls for a truly impressive and satisfying meal. Enjoy!
