Cod Spring Rolls

Andy Anderson !


I love Springtime, and I love spring rolls. They don’t have to be served in Spring; however, it’s an excellent way to start the season.

I put these together in my test kitchen over the weekend, and went through a few versions before I came up with this one. They are light on their feet, tasty, and the dipping sauce provides just the correct balance between fish and palette.

So, you ready… Let’s get into the kitchen.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
20 Min
20 Min
Stove Top



2 Tbsp
rice wine vinegar
2 Tbsp
a few drops of sesame oil (regular or hot)
1 tsp
toasted sesame seeds (optional)


1 c
lightly salted and roasted cashews
1 large
jalapeno pepper
good handfull, of cilantro, minus the stems
1 Tbsp
lime zest, freshly grated
2 Tbsp
lime juice, freshly squeezed
kosher salt, to taste
black pepper (freshly ground) to taste.
1 lb
cod filets
round rice paper wrappers
peanut oil, for cooking


Step 1 Direction Photo


Step 2 Direction Photo

2Chop up the chili.

Step 3 Direction Photo

3Add all the ingredients for the dipping sauce in a small bowl, and reserve.

Step 4 Direction Photo

4Gather all your ingredients

Step 5 Direction Photo


Step 6 Direction Photo

6Place the cashews, chili, cilantro, lime zest, and juice into the bowl of a food processor, fitted with an S-blade.

Step 7 Direction Photo

7Process until the mixture becomes a paste.

Step 8 Direction Photo

8Place the mixture into a bowl, and then add some salt and pepper, to taste. Mix until you achieve the right flavor, and then reserve.

Step 9 Direction Photo

9Chef’s Tip: Adding the salt and pepper now will season the dish. If you add it at the end, it will just taste salty.

Step 10 Direction Photo

10Place the cod in a pan of simmering, lightly salted water.

Step 11 Direction Photo

11Simmer, uncovered, until flaky, about 4 to 6 minutes.

Step 12 Direction Photo

12Place the flaked cod, into the bowl with the cashew mixture.

Step 13 Direction Photo

13Gently combine the ingredients. You should still have chunks of cod, when finished mixing.

Step 14 Direction Photo

14Take one rice paper, and dip into a bowl of warm water until soft.

Step 15 Direction Photo

15Chef’s Note: I believe that prepping rice paper is an art form in itself. If you leave it in the water too long, it will fall apart; not enough, and it will crack when rolling. You might want to have a few extras around, just in case.

16Place the rice paper on a dry surface,

Step 17 Direction Photo

17Put 4 tablespoons of the cashew/cod mixture on the rice paper

Step 18 Direction Photo

18Tightly package it into a cylinder… like an eggroll (I LOVE eggrolls).

Step 19 Direction Photo

19Pour enough peanut oil into a sauté pan, to cover the bottom about 1/4 inch deep.

20Heat oil over medium heat until it begins to shimmer.

Step 21 Direction Photo

21Chef’s Note: You want a temperature around 365f (185c).

Step 22 Direction Photo

22Cook on one side until golden brown, about 3 minutes.

Step 23 Direction Photo

23Turn over and cook the other side until brown, an additional 3 minutes.

Step 24 Direction Photo

24Slice on a nice serving plate, and serve warm with the dipping sauce. Enjoy.

Step 25 Direction Photo

25Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Main Ingredient: Fish
Regional Style: Asian
Dietary Needs: Vegetarian, Dairy Free, Wheat Free
Collection: Spring Recipes
Other Tag: Quick & Easy