Ingredients
For the parcels
- 24 sheets rice paper
- 500 g fish fillet
- 20 g Bresc Shallot chopped
- 20 g coriander, chopped
- 15 g fish sauce
- 10 g Bresc Garlic chopped
- 10 g Bresc Lemongrass puree
- 10 g Bresc WOKchilli
- 1 stalk spring onion
- 100 g deep-fried onions
- 10 g chives, chopped
- green salad leaves
For the dip
- 40 g fish sauce
- 20 g wine vinegar
- 25 g sugar
- 10 g Bresc Beemster garlic puree
- 1 small carrot
- 20 g Bresc Grilled bell pepper puree
- 10 g Bresc WOKchilli
- black pepper
- 3 dl water
- ½ stalk spring onion