Crispy Fried Panfish Spring Rolls

Ingredients

• 1 lb fresh panfish fillets
• 8 oz. drained water chestnuts
• 2 tsp sesame oil
• 2 tsp fish sauce
• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 2 tbsp palm sugar (or regular sugar)
• 1 medium carrot grated
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 12 rice paper spring roll wrappers
• Oil for frying

Directions

1. Stir together the cornstarch and the rice vinegar until well combined then add all the ingredients, except the grated carrots, to a food processor. Mince the ingredients together then add the cornstarch mixture and pulse a few times to incorporate.

2. Mix in the grated carrots and combine until evenly distributed.

3. Lay out a damp dish towel flat on the counter, and one at a time, dip the rice paper wrappers in water for a few seconds and then lay it out on the damp towel.

4. Place a quarter cup of the mixture in the center of the rice paper and then wrap into spring rolls.

5. Heat your oil to 350 degrees and fry in batches for 5-6 minutes

6. Serve the spring rolls with a Thai fish sauce, hoisin, oyster sauce or any sauce you would like.