Asian Summer Rolls with Leftover Fish and Market Greens
This is my go-to cold fish dish. It involves slipping leftover grilled, smoked, or Asian glazed fish inside summer rolls that swap out rice paper in favor of crisp fresh greens like rainbow chard or mustard greens and roll the fish up inside with lightly pickled vegetables.
Ingredients
- 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
- 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