Asian Summer Rolls With Leftover Fish And Market Gr

Name: Asian Summer Rolls With Leftover Fish And Market Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rolls; 12 long chives; 1 teaspoon vegetable oil; 4 shiitake mushrooms, stems removed, sliced thinly; 1 teaspoon rice vinegar; 1/4 teaspoon sugar; 4 radishes, grated; 1 carrot, grated; 6 ounces to 12 leftover fish (such as Whole Roasted Fish, Ginger Soy Glazed Salmon, Grilled Swordfish, Hot Smoked Salmon, or Spicy Shrimp, all on Food52); 12 large greens leaves (bok choy, Swiss chard, collards, mustard greens); 1 handful cilantro leaves; For the dipping sauce; 2 tablespoons soy sauce; 1 tablespoon Chinese black vinegar; 3 tablespoons water; 1 splash hot sauce and grated ginger to taste; 1 teaspoon sliced scallions

Servings: persons

For the rolls
12 long chives
1 teaspoon vegetable oil
4 shiitake mushrooms, stems removed, sliced thinly
1 teaspoon rice vinegar
1/4 teaspoon sugar
4 radishes, grated
1 carrot, grated
6 ounces to 12 leftover fish (such as Whole Roasted Fish, Ginger Soy Glazed Salmon, Grilled Swordfish, Hot Smoked Salmon, or Spicy Shrimp, all on Food52)
12 large greens leaves (bok choy, Swiss chard, collards, mustard greens)
1 handful cilantro leaves
For the dipping sauce
2 tablespoons soy sauce
1 tablespoon Chinese black vinegar
3 tablespoons water
1 splash hot sauce and grated ginger to taste
1 teaspoon sliced scallions

1
Place the chives in a bowl and pour boiling water over them. Leave for 10 seconds and drain. Set the blanched chives aside.
2
Heat the oil in a non-stick pan. When the oil is hot, add the mushrooms and coat them with oil. Cook them over high heat - without stirring them - until one side of the mushrooms caramelizes. Remove mushrooms from the pan and set aside.
3
Stir together the rice vinegar, sugar, carrots, and radishes.
4
Take one leaf and cut off any large part of the stem. Press your finger along the remaining part of the leaf's rib to relax it. Lay the leaf flat. In the bottom middle of the leaf, place a tablespoon of fish. Top that with a few mushrooms and some carrot/radish pickle. Top with a few cilantro leaves.
5
Fold in the sides of the leaf over the top of the filling and roll it up away from you. Secure each wrap with a blanched chive.
6
To make the dipping sauce, combine all ingredients in a bowl and serve with the rolls.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the rolls, 12 long chives, 1 teaspoon vegetable oil, 4 shiitake mushrooms, stems removed, sliced thinly, and more.

Yes, Asian Summer Rolls With Leftover Fish And Market Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Summer Rolls With Leftover Fish And Market Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions