Fresh and Easy Tilapia and Pineapple Spring Rolls

Name: Fresh and Easy Tilapia and Pineapple Spring Rolls
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 pound fresh tilapia fillets; 2 cups fresh pineapple, cut into small cubes; 1 cup shredded carrots; 1 cup fresh cucumber, julienned; 1/2 cup fresh cilantro leaves; 1/2 cup fresh mint leaves; 8 rice paper wrappers (8-9 inch); 1 medium lime; 1/3 cup water; 2 tablespoons fish sauce; 1 tablespoon granulated sugar; 1 clove garlic, minced; 1 teaspoon thinly sliced fresh Thai red chile

Recipe GLPR59293a62a4f4a2

Vietnamese

Appetizer

15 min

274 cal

Servings: 4

Stovetop

SNAP eligible

Delicate spring rolls filled with flaked tilapia, fresh pineapple, crisp vegetables, and aromatic herbs, served with a bright lime and fish sauce dipping sauce. Quick to prepare, naturally low in fat and calories, perfect for a light yet satisfying meal inspired by Southeast Asian cuisine.

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Ingredients

1 pound fresh tilapia fillets

2 cups fresh pineapple, cut into small cubes

1 cup shredded carrots

1 cup fresh cucumber, julienned

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

8 rice paper wrappers (8-9 inch)

1 medium lime

1/3 cup water

2 tablespoons fish sauce

1 tablespoon granulated sugar

1 clove garlic, minced

1 teaspoon thinly sliced fresh Thai red chile

Directions

Bring a pot of water to a gentle simmer. Add tilapia fillets and poach for 4–5 minutes until opaque throughout and flesh flakes easily with a fork. The internal temperature should reach 145°F. Remove from heat, drain, and let cool slightly. Flake the tilapia into bite-sized pieces.
Squeeze the lime juice into a small bowl. Add water, fish sauce, granulated sugar, minced garlic, and sliced Thai red chile. Stir until the sugar dissolves completely. Taste and adjust seasoning as desired. Set the dipping sauce aside.
Fill a wide, shallow bowl with room-temperature water. Working with one rice paper wrapper at a time, dip it briefly into the water for 3–4 seconds until pliable but still slightly firm.
Lay the softened rice paper on a clean work surface. In the center, arrange a small portion of flaked tilapia, pineapple cubes, shredded carrots, cucumber julienne, cilantro, and mint in a neat line.
Fold the bottom of the rice paper over the filling, then fold in both sides, and roll tightly toward the top to seal. Place seam-side down on a serving plate. Repeat with remaining wrappers and filling.
Serve the spring rolls immediately alongside the lime-fish sauce dipping sauce.

Comments

Grocery List Plus Editorial Staff4

Tilapia and pineapple are reliably stocked at Charlotte chains, but Thai red chile and fish sauce require a stop at ALDI or Kroger's international aisle—budget that trip if your store doesn't keep them. At roughly $2.50 per serving for the protein and produce, this is a reasonable cost, though the 15-minute claim ignores rolling time; expect 20–25 minutes total if you're not practiced. The rolls reheat poorly and are meant for immediate eating, which works for a dinner party but not leftovers. North Carolina pineapple isn't in season, so you're buying imported fruit, and while the dish showcases fresh herbs well, the fussy hand-rolling makes it more of a weekend project than a quick weeknight.