HomeRecipesCook Along with Chef Deniz: Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing
Cook Along with Chef Deniz: Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing
August 12, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight's recipes featured on our Facebook Live Cooking Class are centered around Pacific Halibut!
Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing
By Chef Deniz Tarakcioglu
August 12th, 2021
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.
