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.
Add all the ingredients for the dipping sauce in a small bowl, and reserve.
Gather all your ingredients
Place the cashews, chili, cilantro, lime zest, and juice into the bowl of a food processor, fitted with an S-blade.
Process until the mixture becomes a paste.
Place the mixture into a bowl, and then add some salt and pepper, to taste. Mix until you achieve the right flavor, and then reserve.
Chef’s Tip: Adding the salt and pepper now will season the dish. If you add it at the end, it will just taste salty.
Place the cod in a pan of simmering, lightly salted water.
Simmer, uncovered, until flaky, about 4 to 6 minutes.
Place the flaked cod, into the bowl with the cashew mixture.
Gently combine the ingredients. You should still have chunks of cod, when finished mixing.
Take one rice paper, and dip into a bowl of warm water until soft.
Chef’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.
Place the rice paper on a dry surface,
Put 4 tablespoons of the cashew/cod mixture on the rice paper
Tightly package it into a cylinder… like an eggroll (I LOVE eggrolls).
Pour enough peanut oil into a sauté pan, to cover the bottom about 1/4 inch deep.
Heat oil over medium heat until it begins to shimmer.
Chef’s Note: You want a temperature around 365f (185c).
Cook on one side until golden brown, about 3 minutes.
Turn over and cook the other side until brown, an additional 3 minutes.
Slice on a nice serving plate, and serve warm with the dipping sauce. Enjoy.