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Print Wulf's Kitchen: White Fish Spring Rolls
Serves: 3-4
Prep Time: 30 min
Cook Time: 8-10 min
Difficulty: EasyWe offer a variety of short cuts here at Wulf’s to utilize as much of the fish as we can. These smaller pieces of fish are the same quality you know and love, but smaller and skinless. Perfect to top salads, adorn tacos and like in this recipe, wrap up in a spring roll.
We use radishes and carrots here, but use any crunchy, refreshing vegetables and herbs you like or have on hand.
Our partner, Philippe Trinh, @whiskeyandbooch on instagram shows you his rolling technique on his page. He also has a Vietnamese Summer Rolls With Shrimp + Peanut Hoisin Dipping Sauce using Laughing Bird Shrimp from our store for you to try another day.
Ingredients
- 1 pound Wulf’s Atlantic white fish pieces
- Round rice paper wrappers
- Herbs (dill, parsley, mint, and cilantro – any or all of these)
- Greens
- Carrots, sliced thin
- Radish, sliced thin
- Anything else you may like in a spring roll (have some fun!)
- Warm water, to prepare the rice paper
- Oil or butter, for searing fish
- Salt, to taste
- Dipping sauce of your choosing
Instructions
Assembly
1.
Start by searing the fish in a large pan on medium high heat with a little butter or oil and then cooking through. You can bake the fish in the oven if you prefer, but we love the crispy bits you get from the pan. You will want to do this before anything else, so the fish can cool before preparing your rolls.
2.
Next, pull the herb leaves off the stems, maintaining larger, beautiful sections. This looks great as a first layer in a spring roll. Then slice the vegetables thin and set everything up for easy access while making your rolls.
3.
Once the fish has cooled, and your mise en place (all your chopped vegetables and herbs in this case) is ready, begin by dunking the rice paper in a bowl of warm water to make it pliable. It should be completely submerged for a few moments, but still sturdy. The rice paper will continue to soften while you fill it.
4.
Arrange your fillings in layers in the middle of the rice paper. Fold the rice wrapper up from the bottom to cover the contents, and then fold over the sides towards the center like you’re wrapping a present. Roll the whole thing up and transfer to a plate while you wrap the rest.
5.
Careful not to overfill – start small! Like the first messy pancake, the first spring roll is the chef’s treat.
6.
Continue the process until you use up your mise en place or rice paper –whichever comes first. Enjoy with your favorite sauce; we like peanut sauce at Wulf’s!