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In a small bowl, combine plum sauce, soy sauce, hoisin sauce, ginger root, ¼ cup green onions, and 2 tbsp. mint. Set aside.
Cook the Coconut Crusted Tilapia fillets as directed on package. Cut each fillet into 5 strips. Paint the rice paper with water to moisten for rolling. Place a line of each vegetable, including the remaining green onions, plus herbs, and finally Tilapia strips, on the rice paper. Roll it tightly like a burrito. Serve immediately with a side of the plum dipping sauce. Makes 10 rolls.