1 Medium-sized fresh red snapper,
sea bass or carp, cleaned and gutted
2 teaspoon Salt
45 ml Dry sherry
30 ml Ginger wine
20 g Cornflour
175 g Rice vermicelli
2 Pickled gherkins
2 Pickled onions
1 Carrot, grated
1 packet Round Banh Trang rice paper
Vegetable oil

To Serve
A few sprigs Coriander leaves
A few sprigs Mint leaves
1 Webb or round lettuce
Dipping sauce

Make slanting slashes down both sides of the fish, about 2 cm apart. Mix the salt, sherry, ginger wine and cornflour in a dish large enough to contain the fish. Roll the fish in this mixture until well coated and then leave to stand for 30 minutes, turning several times. Remove the fish from the dish and dust with the remaining cornflour. Heat the oil in a pan big enough to hold the fish and fry over moderate heat for about 12 minutes, turning once, very gently. Drain on absorbent kitchen paper. Keep the fish warm as you assemble the other ingredients. Soak the rice vermicelli in warm water until soft. Drain thoroughly. Toss the gherkins, onions and carrot into the rice vermicelli. Assemble all the components on the table. The fish should be warm and gently scraped away from the bones. Provide two bowls of warm water for dipping the Banh Trang in. The guests help themselves to a round rice paper. This is dipped into the warm water and removed before it disintegrates. It should be soft and pliable. The fish, rice vermicelli, mint and coriander are placed on the rice paper. It is then rolled up to a pencil shape and placed on a piece of lettuce. A lettuce leaf is then rolled around the spring roll and dipped into the dipping sauce.