CRISPY SPRING ROLLS WITH WILD PACIFIC HALIBUT, VEGETABLES AND NUOC CHAM DRESSING

Ingredients

  • 300 g – Wild Pacific Halibut fillets

  • 300 mL – cabbage leaves, finely sliced

  • 200 mL – carrots, cut into fine match sticks

  • 1/2 – serrano chili, thinly sliced

  • 50 mL – soy sauce

  • <25 mL – rice wine vinegar

  • 50 mL – chopped cilantro

  • 20 mL – ginger, puréed

  • 20 mL – garlic, puréed

  • 15-20 – sheets – spring roll pastry, room temperature

  • 20 mL – cornstarch mixed with 30mL of water

  • 100 mL – rice wine vinegar, for dipping sauce

  • 1 – lime, juice and zest

  • 20 mL – fish sauce

  • 30 mL – white sugar

  • 5 mL – chili flakes

Method

  1. Finely dice the Wild Pacific Halibut.

  2. In a large hot pan, sauté cabbage, carrots, ginger, garlic and serrano chili. Deglaze with soy sauce and rice wine vinegar. Fold in the cilantro and cool completely. Once cool, fold in the halibut.

  3. Place 15 mL of filling (or more depending on the size of your sheets) and roll from tip to tip. Brush the very last bit with slurry and seal tight. Place in the freezer for 30 minutes.

  4. Heat up vegetable oil to 350° F.

  5. In a bowl, whisk together fish sauce, rice wine vinegar, white sugar, chili flakes, lime juice and lime zest. Fry the spring rolls to golden brown and serve with dipping sauce.

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