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, but they still very much channel in the flavors from goi cuon recipes. Fresh herbs, lettuce, & fish sauce really pull this recipe together. The leafier the lettuce, the easier it’ll be to roll. I love using Romaine, but I also use red leaf lettuce, frisée, regular iceberg lettuce, or just any type of nice & light lettuce. The addition of tarragon is a really nice touch to the summer rolls as well.
Traditionally, catfish is used, but because I wanted this recipe to be simple (eg. go to the grocery store, pick up frozen fish), I used filets of cod instead. You can pick any white fish you prefer or that is within your budget.Print
- 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
- In a medium frying pan, warm up the oil on medium-high heat & add the chopped green onions. Stir for about 2 minutes, add the fish sauce, stir to even the flavors, & then add the fried onions. Remove from heat after 3 minutes of adding the fried onions.
- Rub the fish with mirin/honey on both sides; set aside. Scoop the onion mixture onto aluminum foil, making an onion bed for the fish to lay on. Lay the filets onto the onion bed, scoop more onion mixture to cover the fish, & envelope the fish with the aluminum foil. Preheat the oven to 350º F.
- Bake the fish for about 6 minutes at 350º F with the foil closed. Then open up the foil to expose the fish & continue to bake until the onions become crispy or lightly charred. This should take no more than 3-4 minutes. It’s important that the fish remains moist so try to keep an eye on it.
- While the fish is baking, bring water to a boil in medium saucepan. Toss in the noodles & boil according to package instructions. This should be no longer than 5-6 minutes. Drain the water & set the noodles aside.
- In a large bowl, add enough warm water to fill it. Dip individual rice paper one at a time, set down soaked rice paper on a plate & quickly add the fresh herbs, noodles, & fish in the middle. Fold the bottom of the rice paper over the middle where the filling is, then fold the sides, & continue to roll the rest of the summer roll until neatly tucked away.
- The dipping sauce is traditionally fish sauce, but if you use cooked tofu instead of shrimp, a Thai peanut sauce would be the perfect complement. Vegan fish sauce exists! You just have to look for it on the internet. I’m still trying to perfect my version before I post it.
- Prep Time: 20
- Cook Time: 15
- Serving Size: 2
- Sugar: 63
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 266
- Protein: 61
- Cholesterol: 51
Keywords: summer rolls, baked, spring rolls, vietnamese, cod, fish, seafood, pescetarian, pescatarian, fresh, healthy