Nem Rán Cá | Vietnamese Fish Spring Rolls with Pikeperch & Dill

Place the glass noodles in a bowl, pour boiling water over them, and let them steep for about 5 minutes. Then drain, rinse with cold water, and cut into 2 to 3 cm long pieces using kitchen scissors.

Pat the pikeperch fillet dry, check for bones, and cut into very fine, small cubes or coarsely chop. Trim and finely chop the spring onions. Peel and finely grate the fresh garlic and ginger. Wash the dill, shake dry, and finely chop, including the tender stems.

In a bowl, thoroughly mix the chopped pikeperch fillet cubes, glass noodles, spring onions, dill, garlic, ginger, turmeric powder, fish sauce, and 1 pinch of black pepper. Let the filling rest for about 10 minutes so the flavours can combine perfectly.