If you’re craving a dish that’s bursting with flavor and has that unbeatable crunch, you’re going to love this Crispy Chinese Rice Paper Wrapped Fish Recipe. It’s the perfect blend of tender, spiced white fish wrapped in delicately thin rice paper that crisps up beautifully when cooked. This recipe is not only delightfully simple but also brings an exciting texture contrast that makes every bite an absolute joy. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe will quickly become a favorite you’ll reach for again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential in creating the authentic, crispy texture and vibrant flavors of this dish. Each one plays a role in balancing the spices, freshness, and crunch that make this recipe shine.
- Firm white fish fillets (1.1 lb / 600 g): Choose a dense fish like cod or snapper to hold its shape when wrapped and cooked.
- Chinese Five Spice Powder (2 tsp): Adds warm, aromatic notes with a hint of sweetness and spice.
- Salt (3/4 – 1 tsp): Essential to enhance the natural flavors of the fish and spices.
- Black pepper: Brings a gentle heat that complements the five spice perfectly.
- Coriander/cilantro leaves (1/4 cup): Fresh, bright, and herbal, these leaves add a lovely contrast to the warm spices.
- Rice paper rounds (15 to 18, 22cm/9″ diameter): The secret to achieving that distinctive crispy exterior.
- Cooking oil (2 to 3 tbsp): Choose a neutral oil with a high smoke point to get that perfect golden crust.
How to Make Crispy Chinese Rice Paper Wrapped Fish Recipe
Step 1: Prepare the Fish
Start by cutting the firm white fish fillets into pretty uniform pieces about 2 inches long and 1 inch wide. Around 16 pieces is ideal for even cooking and neat wrapping. This size ensures that each bite has a perfect balance of fish and crispy coating.
Step 2: Mix the Spices
Combine the Chinese Five Spice Powder, salt, and black pepper in a small bowl. This mix is going to season the fish beautifully, giving it that unmistakable aromatic flavor profile that’s so inviting.
Step 3: Season the Fish Pieces
Sprinkle the spice blend evenly over the fish pieces, gently turning them to coat all sides. Don’t be shy here — this seasoning is the flavor backbone for the entire dish.
Step 4: Soften the Rice Paper
Fill a large bowl with hot tap water. Quickly dunk each rice paper round into the water for about 3 seconds – just enough to soften it without making it too fragile. Transfer each softened round onto a clean work surface immediately, ready for wrapping.
Step 5: Wrap the Fish
Place a piece of spiced fish at the bottom edge of the rice paper round. Top it with two fresh coriander leaves, then carefully roll the paper around the fish, sealing it fully. Repeat this for all fish pieces. This step is where the magic begins—each roll will crisp up to golden perfection.
Step 6: Cook Until Crispy
Heat 2 to 3 tablespoons of cooking oil in a skillet over medium-high heat. Place the wrapped fish pieces in the pan and cook each side for about 2 minutes or until they turn dark golden brown and irresistibly crispy. Work in batches if needed to avoid overcrowding the pan, which helps maintain that excellent crunch.
Step 7: Drain Excess Oil
Transfer the cooked fish onto a paper towel-lined plate to let any extra oil drain away. This simple step keeps them perfectly crisp without becoming greasy.
Step 8: Serve While Hot
The best way to enjoy this dish is fresh from the pan, while the rice paper crunch is still unbeatable. Serve immediately to savor every crispy, flavorful bite.
How to Serve Crispy Chinese Rice Paper Wrapped Fish Recipe
Garnishes
Fresh garnishes add both appeal and an extra layer of flavor. Sprinkle finely chopped cilantro or green onions atop the fish for a burst of color. A drizzle of tangy soy sauce or a hint of chili oil can kick things up nicely without overpowering the delicate fish wrapped in crispy rice paper.
Side Dishes
This recipe pairs wonderfully with simple sides that won’t overshadow its delicate flavors. Steamed jasmine rice, a light cucumber salad, or quick-pickled vegetables offer refreshing balance and complement the warm, spiced fish beautifully.
Creative Ways to Present
Arrange the crispy rice paper wrapped fish like elegant little fingers on a platter with dipping sauces served in small bowls. Alternatively, place each piece atop a leaf of butter lettuce to create DIY lettuce wraps, adding a cool, crisp contrast as you bite into the crunchy rolls. This is a fun way to engage guests and elevate the dining experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and store in the refrigerator for up to 2 days. The crispy texture might soften slightly, but the delicious flavors will remain just as vibrant.
Freezing
While this dish is best enjoyed fresh, you can freeze the uncooked wrapped fish. Lay them out on a tray to freeze individually before transferring to a sealed bag or container. When ready, cook straight from frozen, adding a few extra minutes to ensure the fish is cooked through and the rice paper is crispy.
Reheating
To bring back the crispiness, reheat the leftovers in a hot skillet over medium heat rather than the microwave. This method restores some of that golden crunch without drying out the fish inside.
FAQs
Can I use other types of fish for this recipe?
Absolutely! Firm white fish like cod, haddock, or snapper work best because they hold their shape well during cooking, but feel free to experiment with what’s fresh and available to you.
Do I have to use Chinese Five Spice Powder?
While the Chinese Five Spice Powder adds a distinctive, warm flavor, you can substitute it with a mixture of ground cinnamon, cloves, star anise, fennel, and Sichuan pepper if you want to mix things up or can’t find the blend.
How can I make the rice paper extra crispy?
Ensuring the oil is hot enough before frying and not overcrowding the pan will help the rice paper crisp up perfectly. Drain on paper towels immediately after cooking to keep them from becoming soggy.
Can this recipe be made vegetarian or vegan?
You can try swapping the fish with firm tofu or vegetables like asparagus or zucchini sticks. While the flavor will change, the crispy rice paper wrapping method still works beautifully for a vegan-friendly twist.
Is it okay to prepare the wrapped fish in advance?
Yes, you can prepare the fish and wrap them ahead of time, keeping them refrigerated and fried just before serving to maintain fresh crispiness. Avoid wrapping too early to prevent the rice paper from becoming soggy.
Final Thoughts
This Crispy Chinese Rice Paper Wrapped Fish Recipe is truly a delight to make and enjoy. With its simple ingredients and bold flavors turned crispy perfection, it’s a dish that feels special yet approachable. Give it a try the next time you want to treat yourself or impress friends with something uniquely delicious. I promise, once you taste that crunchy exterior wrapped around tender, spiced fish, you’ll be hooked just like I am!
Print
Crispy Chinese Rice Paper Wrapped Fish Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This Crispy Chinese Rice Paper Wrapped Fish recipe features tender white fish fillets seasoned with Chinese Five Spice, wrapped in delicate rice paper and pan-fried until golden and crispy. A simple 5-ingredient dish perfect for a quick, flavorful appetizer or light meal with fresh coriander leaves adding a hint of brightness.
Ingredients
Fish and Seasoning
- 1.1 lb / 600 g firm white fish fillets (e.g., cod, haddock, or snapper)
- 2 tsp Chinese Five Spice Powder
- 3/4 – 1 tsp salt
- Black pepper, to taste
- 1/4 cup fresh coriander (cilantro) leaves
Wrapping and Cooking
- 15 to 18 rice paper rounds (22cm / 9″ diameter)
- 2 to 3 tbsp cooking oil (vegetable or peanut oil recommended)
Instructions
- Prepare the Fish: Cut the firm white fish fillets into pieces approximately 2 inches (5cm) long and 1 inch (3cm) wide, aiming for about 16 pieces total to ensure even cooking and easy wrapping.
- Mix Seasonings: In a small bowl, combine the Chinese Five Spice Powder, salt, and freshly ground black pepper to create a balanced spice blend that will infuse the fish with fragrant, warm flavors.
- Season the Fish: Lightly sprinkle the spice mixture over the cut fish pieces, making sure each piece is evenly coated for consistent taste in every bite.
- Soften the Rice Paper: Fill a large bowl with hot tap water. Quickly dunk one rice paper round into the water for about 3 seconds, just enough to soften it without making it too fragile. Lay the softened wrapper flat on your work surface immediately to prepare for wrapping.
- Wrap the Fish: Place a single piece of seasoned fish at the bottom edge of the rice paper. Layer two fresh coriander leaves on top of the fish. Carefully roll the rice paper over the fish and cilantro, folding in the sides if needed, to enclose the filling completely. Repeat this process for all fish pieces.
- Heat the Oil: In a skillet or frying pan, heat 2 to 3 tablespoons of cooking oil over medium-high heat until shimmering but not smoking, to ensure a crispy fry without burning.
- Cook the Wrapped Fish: Place the rice paper wrapped fish pieces carefully into the hot oil. Fry for about 2 minutes on one side until dark golden brown and crispy, then gently flip and cook the other side until equally crispy, usually another 2 minutes. Work in batches if necessary to avoid overcrowding the pan.
- Drain Excess Oil: Transfer the cooked, crispy fish onto a plate lined with paper towels to absorb any excess oil, keeping them crisp and light.
- Serve: Serve immediately while the fish is hot and crispy, perfect as an appetizer or a delightful main dish paired with dipping sauce or fresh salad.
Notes
- Choose a firm white fish like cod, haddock, or snapper for the best texture and flavor.
- Adjust the salt and spice level according to your taste preference.
- Do not soak the rice paper too long in water to prevent tearing during wrapping.
- Cooking oil with a high smoke point, such as vegetable, peanut, or canola oil, is preferred for frying.
- Work in batches while frying to maintain oil temperature and crispiness.
- Serve immediately for best texture as rice paper can lose crispiness if left to sit.
