Divide the fish into four pieces, each about 3- by 3-inches (7.5 x 7.5 cm).
Sprinkle the fish with the garam masala, salt, and five pepper mix.
Mix the flour and water together; set aside.
Soften the rice paper in water per the directions on the packet.
Place a single piece of fish on a sheet of softened rice paper. Top with two cilantro leaves, then fold the paper to enclose. Seal with the flour mixture. Repeat with the remaining pieces of fish.
Heat the oil in a wok until medium-hot. Fry the fish until the rice paper is golden brown and crispy, 2 to 3 minutes. Flip and cook the other side. Drain on paper towels before serving.