Crispy Rice Paper Flounder Rolls with Old Bay Crema
Crispy Rice Paper Flounder Rolls with Old Bay Crema
Ingredients
For the Flounder Rolls
- 1 pound flounder fillets, skinless, boneless, cut into 1/2-inch strips
- 12 rice paper wrappers, 8.5-inch diameter
- 2 cups green cabbage, shredded
- 1/2 cup green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
- 1 tablespoon sesame seeds, for garnish
For the Old Bay Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Old Bay seasoning
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
Instructions
- 1
Prepare the Old Bay Crema: In a small bowl, whisk together the sour cream, mayonnaise, Old Bay seasoning, lime juice, and garlic powder until smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Prepare the flounder filling: In a medium bowl, gently combine the flounder strips, shredded cabbage, sliced green onions, soy sauce, sesame oil, and black pepper. Be careful not to break up the fish too much.
⏱️ 5 min
- 3
Set up your rolling station: Fill a shallow dish (larger than your rice paper wrappers) with warm water. Lay out a clean, damp kitchen towel or cutting board for rolling.
⏱️ 2 min
- 4
Roll the flounder rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Carefully lay it flat on your damp surface.
⏱️ 10 min
- 5
Place about 2-3 tablespoons of the flounder filling in a line across the center of the bottom third of the wrapper, leaving space on the sides. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper upwards to form a compact roll. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the rolls: Carefully place 3-4 rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. The flounder should be cooked through and flaky.
⏱️ 10 min•🌡️ 350
- 8
Remove the rolls from the oil with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining rolls.
⏱️ 5 min
- 9
Garnish and serve: Sprinkle the crispy rolls with sesame seeds. Serve immediately with the chilled Old Bay Crema for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Flounder Rolls with Old Bay Crema
For the Flounder Rolls
- 1 pound flounder fillets, skinless, boneless, cut into 1/2-inch strips
- 12 rice paper wrappers, 8.5-inch diameter
- 2 cups green cabbage, shredded
- 1/2 cup green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
- 1 tablespoon sesame seeds, for garnish
For the Old Bay Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Old Bay seasoning
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
Instructions
- 1
Prepare the Old Bay Crema: In a small bowl, whisk together the sour cream, mayonnaise, Old Bay seasoning, lime juice, and garlic powder until smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Prepare the flounder filling: In a medium bowl, gently combine the flounder strips, shredded cabbage, sliced green onions, soy sauce, sesame oil, and black pepper. Be careful not to break up the fish too much.
⏱️ 5 min - 3
Set up your rolling station: Fill a shallow dish (larger than your rice paper wrappers) with warm water. Lay out a clean, damp kitchen towel or cutting board for rolling.
⏱️ 2 min - 4
Roll the flounder rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Carefully lay it flat on your damp surface.
⏱️ 10 min - 5
Place about 2-3 tablespoons of the flounder filling in a line across the center of the bottom third of the wrapper, leaving space on the sides. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper upwards to form a compact roll. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the rolls: Carefully place 3-4 rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. The flounder should be cooked through and flaky.
⏱️ 10 min•🌡️ 350 - 8
Remove the rolls from the oil with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining rolls.
⏱️ 5 min - 9
Garnish and serve: Sprinkle the crispy rolls with sesame seeds. Serve immediately with the chilled Old Bay Crema for dipping.
⏱️ 3 min