Cook Along with Chef Deniz: Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing

Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing

By Chef Deniz Tarakcioglu

Ingredients:

• 300g halibut filets
• 300mL cabbage leaves, finely sliced
• 200mL carrots, cut into fine match sticks
• 1/2 serrano chili, thinly sliced
• 50mL soy sauce
• <25mL rice wine vinegar/li>
• 50mL chopped cilantro
• 20mL ginger, puréed
• 20mL garlic, puréed
• 15-20 sheets of spring roll pastry, room temperature
• 20mL cornstarch mixed with 30mL of water
• 100mL rice wine vinegar, for dipping suace
• 1 lime, juice and zest
• 20mL fish sauce
• 30mL white sugar
• 5mL chili flakes

Instructions:

• Finely dice the halibut. In a large hot pan, sauté cabbage, carrots, ginger, garlic and serrano. Deglaze with soy sauce and rice wine vinegar. Fold in the cilantro and cool completely. Once cool, fold in the halibut. Place 15mL 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. Heat up vegetable oil to 350F. 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.