cod spring rolls

Name: Cod Spring Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: ## THE DIPPING SAUCE; 2 tablespoon(s) rice wine vinegar; 2 tablespoon(s) tamari; - a few drops of sesame oil (regular or hot); 1 teaspoon(s) toasted sesame seeds (optional); ## THE SPRING ROLLS; 1 cup(s) lightly salted and roasted cashews; 1 large jalapeno pepper; 1 - good handfull, of cilantro, minus the stems; 1 tablespoon(s) lime zest, freshly grated; 2 tablespoon(s) lime juice, freshly squeezed; - kosher salt, to taste; - black pepper (freshly ground) to taste.; 1 pound(s) cod filets; 12 - round rice paper wrappers; - peanut oil, for cooking

82 Pinches 21 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 13, 2014

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.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

THE DIPPING SAUCE
2 tablespoons rice wine vinegar
2 tablespoons tamari
- a few drops of sesame oil (regular or hot)
1 teaspoon toasted sesame seeds (optional)
THE SPRING ROLLS
1 cup lightly salted and roasted cashews
1 large jalapeno pepper
1 - good handfull, of cilantro, minus the stems
1 tablespoon lime zest, freshly grated
2 tablespoons lime juice, freshly squeezed
- kosher salt, to taste
- black pepper (freshly ground) to taste.
1 pound cod filets
12 - round rice paper wrappers
- peanut oil, for cooking

How To Make cod spring rolls

Step 1

PREP WORK

Step 2

Chop up the chili.
Step 3

Add all the ingredients for the dipping sauce in a small bowl, and reserve.
Step 4

Gather all your ingredients
Step 5

THE FILLING
Step 6

Place the cashews, chili, cilantro, lime zest, and juice into the bowl of a food processor, fitted with an S-blade.
Step 7

Process until the mixture becomes a paste.
Step 8

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.
Step 9

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.
Step 10

Place the cod in a pan of simmering, lightly salted water.
Step 11

Simmer, uncovered, until flaky, about 4 to 6 minutes.
Step 12

Place the flaked cod, into the bowl with the cashew mixture.
Step 13

Gently combine the ingredients. You should still have chunks of cod, when finished mixing.
Step 14

Take one rice paper, and dip into a bowl of warm water until soft.
Step 15

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.
Step 16

Place the rice paper on a dry surface,
Step 17

Put 4 tablespoons of the cashew/cod mixture on the rice paper
Step 18

Tightly package it into a cylinder… like an eggroll (I LOVE eggrolls).
Step 19

Pour enough peanut oil into a sauté pan, to cover the bottom about 1/4 inch deep.
Step 20

Heat oil over medium heat until it begins to shimmer.
Step 21

Chef’s Note: You want a temperature around 365f (185c).
Step 22

Cook on one side until golden brown, about 3 minutes.
Step 23

Turn over and cook the other side until brown, an additional 3 minutes.
Step 24

Slice on a nice serving plate, and serve warm with the dipping sauce. Enjoy.
Step 25

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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