Whole Catfish Spring Rolls Ca Cuon Banh Trang Recipe

I absolutely love this recipe because it transforms a simple catfish into these vibrant, fresh spring rolls packed with herbs and veggies that make my taste buds dance. Plus, the hands-on rolling process is a fun throwback to family gatherings, where everyone creates their perfect roll with a satisfying squeeze of lime just before indulging!

Creating Whole Catfish Spring Rolls (Ca Cuon Banh Trang) is one of my passions because they are so full of flavor and nutrition. Fresh catfish is the star of this show.

It’s simply seasoned with salt, black pepper, and fish sauce, then grilled until the flesh is flaky and caramelized. But the fish is just one (albeit super important) part of the spring rolls.

Vibrant veggies like cucumber and carrot add crunch, while a generous handful of aromatic herbs made these the most delicious, nutritious, fresh-tasting spring rolls I’ve ever eaten.

Ingredients

Catfish:
High-quality protein is abundant, and it nourishes muscle recovery.

Fish Sauce:
Imparts richness and savoriness to a variety of recipes.

Fresh Herbs (Mint, Cilantro, Basil):
Revitalizing scent, replete with antioxidants.

Cucumber:
The texture is crunchy, and it is a low-calorie food, and it is very hydrating.

Carrot:
Comprises beta-carotene, fosters proper ocular health.

Vermicelli Noodles:
Carbohydrate suppliers yield energy.

Roasted Peanuts:
Contributes to provide a crunchy texture, along with lots of healthy fats and some protein.

Ingredient Quantities

• 1 whole catfish (about 1.5-2 pounds), cleaned and scaled
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 1 clove garlic, minced
• 1 small onion, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup fresh herbs (mint, cilantro, and basil)
• 1 cup lettuce leaves, shredded
• 8-10 rice paper wrappers
• 1 cup vermicelli noodles, cooked
• 1 tablespoon roasted peanuts, crushed
• 1 lime, cut into wedges

Instructions

1. Heat your grill or oven to a medium-high setting. Combine the whole catfish with a modest amount of salt and pepper applied judiciously to both the inside and outside surfaces of the fish.

2. In a small bowl, combine the vegetable oil, fish sauce, and minced garlic. Rub this mixture all over the catfish to coat it evenly.

3. Cook the catfish on the grill or in the oven for approximately 20-30 minutes, until the flesh is definitely cooked through and quite easily flakes apart. If you opt for the oven route, set it to 375°F (190°C).

4. Prepare the other ingredients while the catfish is cooking. Slice the onion and cut the cucumber and carrot into julienne.

5. When the catfish is finished cooking, allow it to cool for a few moments, then take off the meat from the bones and flake it into mouth-sized portions.

6. Take a large bowl and fill it with warm water. Submerge a sheet of rice paper in the water for about 5 seconds, then place it on a clean surface so that it lies flat.

7. On the bottom third of the wrapper, place several components: catfish in a few pieces, vermicelli (thin rice noodles), sliced cucumber and carrot, sliced onion, fresh herbs, and lettuce (shredded, if you can manage it).

8. Tightly roll up the filling in the wrapper, then fold the sides in and tuck them under. Repeat this long-winded instruction with the remaining wrappers and fillings.

9. Place the spring rolls on a serving platter and sprinkle crushed roasted peanuts on top.

10. Accompany with lime wedges on the side for squeezing over the rolls just before eating. And there you have it: Whole Catfish Spring Rolls, a recipe that captures the flavors and preparations of a Vietnamese classic.

Equipment Needed

1. Grill or oven
2. Small bowl
3. Knife
4. Cutting board
5. Large bowl
6. Serving platter

FAQ

• Q: Can I use filleted fish instead of a whole catfish?You can use catfish fillets if you prefer; just make sure to adjust the cooking time since fillets cook faster.
• Q: How do I prevent rice paper wrappers from tearing?To make the rice paper wrappers workable, give them a brief dunk in warm water. Hold them under for just long enough to make them pliable, which is to say, bendable but not too soft, or else, like the Goldilocks of rice paper wrappers, they will be just right.
• Q: What other herbs can be used if I don’t have mint, cilantro, and basil?You can use other fresh herbs, like parsley or dill, but the traditional flavors come from mint, cilantro, and basil.
• Q: Is there a substitute for fish sauce?You can use soy sauce as a substitute, although it will change the flavor a bit.
• Q: Can these spring rolls be made ahead of time?Enjoying this dish from start to finish can be done in one of two ways. The first way is the best: Serve it as soon as you can after it’s assembled. But if you want to make it ahead of time, you can cook the components and let them cool; then store them in the fridge for a couple of days, and assemble them just before serving.
• Q: How do I store leftover spring rolls?To keep them fresh, wrap each one in a damp paper towel, then place the wrapped objects in an airtight container stored in the refrigerator.

Substitutions and Variations

For a more delicate flavor, use tilapia or trout instead of whole catfish.
For a slightly richer taste, substitute olive oil for the vegetable oil.
Fish sauce can be substituted with soy sauce for a similar umami punch.
Substitute shallots for the small onion to achieve a sweeter and more delicate flavor.
Use napa cabbage in place of lettuce leaves to achieve a different texture.

Pro Tips

1. Marinate for Extra Flavor For a deeper flavor, marinate the catfish in the oil, fish sauce, and garlic mixture for at least 30 minutes before cooking. This allows the flavors to penetrate the fish more thoroughly.

2. Keep Rice Paper Moist To prevent the rice paper wrappers from drying out or becoming too sticky, cover the rolled spring rolls with a damp kitchen towel until ready to serve.

3. Toast the Peanuts Lightly toast the roasted peanuts in a dry pan before crushing them. This enhances their flavor and adds a nice crunchy texture.

4. Herb Variety Use a generous mix of fresh herbs like mint, cilantro, and basil. They provide freshness and enhance the overall flavor of the spring rolls.

5. Serve with Dipping Sauce Consider making a traditional Vietnamese dipping sauce (nuoc cham) using lime juice, fish sauce, sugar, chili, and garlic. This sauce complements the spring rolls beautifully and adds an extra dimension of flavor.