Summer Rolls with Crispy Fish

Instructions

1. Place the flour, eggs and breadcrumbs in three separate shallow bowls. Season fish with salt and pepper and lightly coat with flour. Transfer fish to eggs and turn to coat. Press fish into breadcrumbs and turn to coat.
2. Heat oil in a large skillet over medium heat. Add fish in a single layer to the skillet. Fry 5–6 minutes or until fish is golden brown, crispy and reaches an internal temperature of 145 degrees, turning once halfway through. Remove fish and drain on paper towels.
3. Fill a dish with warm water. Working one at a time, dip rice paper into water until pliable and tacky; transfer to a flat work surface. Arrange a leaf or two of lettuce, a couple cucumber and pineapple slices, a few pieces of fish and some herbs horizontally across the center of paper, leaving a 2-inch border on the left and right sides. Fold sides inward, then tightly roll up starting at the side nearest you.
4. Repeat to make 12 rolls; cover to prevent drying. Serve with dipping sauce on the side.