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Flaky Fish and Green Salad Fresh Spring Rolls, Thai American style 

1 lb fresh fish filet, cooked and flaked (salmon is nice)
1 c chopped red cabbage or radicchio
1 c chopped green leaves such as Thai basil and/or fresh spinach
3 t olive oil
2 t fresh lime juice
8-10 spring roll wrappers
Hoisin sauce
Sri racha sauce

Combine the cooked fish, cabbage, greens, olive oil and lime juice and season with a bit of salt and pepper. Fill a glass pie plate with hot (not quite boiling) water and (working one at a time) dip a spring roll wrapper in hot water until softened (about 10 seconds). Gently blot dry and place on a clean work surface, spread 1 t hoisin sauce and 1/4 t sri racha sauce over the wrapper. Spoon desired amount of salmon filling near one end, leaving a 1/2" border. Fold sides of wrapper over the filling and roll tightly. Cover with a damp paper towel to keep moist. Serves 4-5