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Prep time
15 minutes
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Cook time
20 minutes
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Makes
12 rolls
Author Notes
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
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Ingredients
- For the rolls
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12
long chives
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1 teaspoon
vegetable oil
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4
shiitake mushrooms, stems removed, sliced thinly
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1 teaspoon
rice vinegar
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1/4 teaspoon
sugar
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4
radishes, grated
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1
carrot, grated
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6 ounces
to 12 leftover fish (such as Whole Roasted Fish, Ginger Soy Glazed Salmon, Grilled Swordfish, Hot Smoked Salmon, or Spicy Shrimp, all on Food52)
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12
large greens leaves (bok choy, Swiss chard, collards, mustard greens)
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1 handful
cilantro leaves
- For the dipping sauce
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2 tablespoons
soy sauce
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1 tablespoon
Chinese black vinegar
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3 tablespoons
water
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1 splash
hot sauce and grated ginger to taste
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1 teaspoon
sliced scallions
Directions
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Place the chives in a bowl and pour boiling water over them. Leave for 10 seconds and drain. Set the blanched chives aside.
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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.
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Stir together the rice vinegar, sugar, carrots, and radishes.
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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.
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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.
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To make the dipping sauce, combine all ingredients in a bowl and serve with the rolls.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.
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