This is my go-to cold fish dish. It involves slipping leftover grilled, smoked, or Asian glazed fish inside summer rolls that swap out rice paper in favor of crisp fresh greens like rainbow chard or mustard greens and roll the fish up inside with lightly pickled vegetables. —cheese1227
- Prep time 15 minutes
- Cook time 20 minutes
- Makes 12 rolls
- For the rolls
shiitake mushrooms, stems removed, sliced thinly
to 12 leftover fish (such as Whole Roasted Fish, Ginger Soy Glazed Salmon, Grilled Swordfish, Hot Smoked Salmon, or Spicy Shrimp, all on Food52)
large greens leaves (bok choy, Swiss chard, collards, mustard greens)
- For the dipping sauce
Chinese black vinegar
hot sauce and grated ginger to taste
- Place the chives in a bowl and pour boiling water over them. Leave for 10 seconds and drain. Set the blanched chives aside.
- Heat the oil in a non-stick pan. When the oil is hot, add the mushrooms and coat them with oil. Cook them over high heat – without stirring them – until one side of the mushrooms caramelizes. Remove mushrooms from the pan and set aside.
- Stir together the rice vinegar, sugar, carrots, and radishes.
- Take one leaf and cut off any large part of the stem. Press your finger along the remaining part of the leaf’s rib to relax it. Lay the leaf flat. In the bottom middle of the leaf, place a tablespoon of fish. Top that with a few mushrooms and some carrot/radish pickle. Top with a few cilantro leaves.
- Fold in the sides of the leaf over the top of the filling and roll it up away from you. Secure each wrap with a blanched chive.
- To make the dipping sauce, combine all ingredients in a bowl and serve with the rolls.