Cut the fish into 2"/5cm long x 1"/3cm wide pieces, about 16 pieces. (Note 4)

Combine Chinese Five Spice Powder, salt and pepper.

Sprinkle with with spice mix.

Fill a large bowl with hot tap water. Dunk the rice paper into the water for 3 seconds, then transfer it to a work surface. (Note 5)

Place a piece of fish at the bottom of the rice paper, per the photo below. Top with 2 coriander leaves, then roll up to enclose the fish with the rice paper. Repeat with remaining fish.

Heat oil in a skillet over medium high heat. Add the fish and cook for 2 minutes or until dark golden brown and crispy. Turn and cook the other side. Repeat with remaining fish (I cook them in 2 batches).

Transfer to a paper lined plate.

Serve immediately, while hot and crispy!