1-First Step: Prepare the Fish Cut 600 g of firm white fish fillets into pieces roughly 2 inches long by 1 inch wide aim for about 16 pieces. If using white fish, sprinkle evenly with 2 teaspoons Chinese Five Spice Powder, 3/4 to 1 teaspoon salt, and black pepper to taste for seasoning. For the salmon variation, marinate fish pieces in a mixture of 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, 1 teaspoon grated ginger, and 1 to 2 teaspoons garlic for about 2 minutes per side. This preps your fish with aromatic spices and sweetness before wrapping.

2-Second Step: Soften Rice Paper Fill a large bowl with warm water. Quickly soak one rice paper round for 3 seconds only (if using white fish) or 15-30 seconds (if using salmon) until pliable but still slightly firm. Avoid over-soaking as this weakens the wrapper. Carefully drain and lay flat on a clean surface for wrapping.

3-Third Step: Wrap the Fish Place one piece of seasoned fish at the bottom edge of each softened rice paper. For white fish, add two coriander leaves on top; for salmon, place a chive or green onion piece instead. Roll the rice paper tightly from bottom to top, folding the sides inwards to fully enclose the fish. For larger pieces, overlap two rice papers before soaking to avoid tearing during wrapping.

4-Fourth Step: Fry the Wrapped Fish Heat 2 to 3 tablespoons of your chosen cooking oil in a non-stick skillet over medium-high heat. Fry the parcels in batches without overcrowding, about 2 minutes per side, or until the rice paper turns golden brown and crispy and the fish inside is cooked through. Only turn packets once crisp edges form and you smell the toasty aroma to prevent tearing.

5-Fifth Step: Drain and Garnish Transfer cooked wraps to a paper-lined plate to drain excess oil. Optionally garnish with chopped fresh scallions or herbs for added freshness and a pop of color.

6-Final Step: Serve Serve immediately while hot and crispy with your chosen dipping sauce soy sauce mixed with white vinegar and chili paste or Chinese black vinegar with chili paste are excellent pairings. Leftovers can be gently reheated in a pan with a small amount of oil to restore crispiness. This recipe suits various dietary preferences by applying simple substitutions or adjusting garnish and sauces.