-
1
Combine sour cream, mayo, juice and zest of one lime, oregano, cumin, jalapeno, dill, garlic, chipotle, salt and pepper in a small bowl, and set aside for flavors to combine.
-
2
This is your cream sauce.
-
3
Combine chopped mango, cilantro, red onion and the juice and zest of the other lime.
-
4
Add salt and pepper to taste.
-
5
Set aside.
-
6
This is your salsa.
-
7
While the sauce and salsa are getting yummy, brush a little olive oil on a couple (2 or 3) of tilapia or cod fillets and then grill over medium heat for a few minutes on each side (its done when it flakes easily).
-
8
Remove from the grill and allow to cool a bit.
-
9
Once the fillets are cool enough to touch, roughly chop into bite size pieces (battered fish fillets also work well; just prepare according the package instructions and then chop as described above).
-
10
To assemble the egg rolls, place 1/4 cup of chopped cabbage in the bottom corner of the egg roll wrapper; top the cabbage with two bite sized pieces of fish, and then 1 tablespoon of the cream sauce.
-
11
Fold up the bottom corner of the wrapper and then the sides.
-
12
Then roll the little fish package of goodness upwards until you have an egg roll looking bundle (seal the edges with a little water if needed), and then spray the outside with oil cooking spray.
-
13
Combine the remaining rolls in the same manner.
-
14
Spray a cooling rack with non-stick spray and place on top of a cookie sheet.
-
15
Place all the rolls on the rack.
-
16
Baking them in this manner allows the air to flow around the rolls so that all the sides are crispy.
-
17
Bake in a 400 degree F oven for 10 minutes.
-
18
Allow to cool for about 10 minutes before serving.
-
19
Dip them in the mango salsa, remaining cream sauce or pico if you prefer.
-
20
Enjoy!
