Step 1

In a large bowl, combine cabbage, carrot, green onion, ginger and garlic. Mix well. Gently toss fish through mixture.

Step 2

Dip one sheet of rice paper in warm water, for about 30 seconds until just softened. Transfer to a clean tea towel on a flat surface. Place 1 tablespoon of mixture diagonally along the centre. Fold over sides. Roll up firmly to enclose filling. Repeat with remaining ingredients.

Step 3

To make the dipping sauce; combine water, sugar and vinegar in a small saucepan. Stir over a high heat until sugar dissolves. Remove from heat and stir cucumber and red onion through. Add peanuts just before serving.

Step 4

Heat oil in a medium saucepan on high until a cube of bread sizzles as soon as it is added. Cook rice paper rolls in batches for 3-4 minutes, until crisp. Drain on paper towel. Serve hot with dipping sauce.