Baked Cod Summer Rolls
Fresh & simple, fish summer rolls are an absolute favorite of mine. This version is a very different one from the traditional Vietnamese Baked Fish summer Rolls
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Cooking tools:
- Oven
- Stove
- Skillet
- Saucepan
- Aluminum foil
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Spoon
- Colander
Ingredients
- 2 Persian cucumbers, thinly sliced
- 6 spring roll rice paper wrappers
- 2 cups Romaine lettuce, red leaf lettuce, or iceberg lettuce
- 6 sprigs mint
- 6 sprigs cilantro
- 6 sprigs tarragon or other Vietnamese herbs
- 6 sprigs green onions, sliced lengthwise + 1/2 cup green onions, chopped
- 2 filets of cod, defrosted & brought to room temperature
- 1/4 pack of vermicelli noodles (or one serving according to the package)
- 1/4 cup of crispy fried onions
- 1 Tbsp neutral-tasting oil such as canola or safflower
- 1 Tbsp fish sauce
- 1 Tbsp mirin or honey
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