Fresh Spring Rolls & Pan-Seared Cod in White Wine Tomato Basil Sauce

Fresh Srping Rolls

Ingredients

  • 1 package spring roll rice wrappers 

  • 1 package vermicelli rice noodles 

  • 2 mangos, peeled and sliced into thin strips

  • 1 large carrot, peeled and shredded or sliced into thin strips

  • 1 large English cucumber, peeled and thinly sliced

  • 1 pound small, cooked shrimp, deveined, tails removed, or substitute chicken

  • 1 bunch fresh mint leaves

  • 1 bunch fresh basil leaves

  • 1 bunch fresh cilantro

  • For the peanut sauce:

  • 3/4 cup sweet chili sauce

  • 1/3 cup peanut butter 

  • 1/2 teaspoon low-sodium soy sauce

  • 1/2 teaspoon hoisin sauce

Instructions

  1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.

  2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.

  3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 12-16 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 

  4. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)

  5. Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.

  6. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

For the peanut sauce:

  1. Add all ingredients to a food processor or blender and pulse until smooth. 

*In flyer July 21 - 27, 2024
Recipe and photo credit: Tastes Better from Scratch

Pan-Seared Cod in White Wine Tomato Basil Sauce

Ingredients

For the White Wine Sauce

  • 2 tbs olive oil

  • 1/4 tsp crushed red pepper flakes

  • 4 large cloves of garlic finely minced

  • 1 pint cherry tomatoes sliced in half

  • 1/4 cup  dry white wine

  • 1/2 cup fresh basil finely chopped

  • 2 tbs fresh lemon juice

  • 1/2 tsp fresh lemon zest

  • 1/2 tsp salt

  • 1 tsp granulated sugar

  • 1/2 teaspoon fresh ground black pepper 

For the Cod

  • 2 tbs (28ml) olive oil

  • 1 and 1/2 pounds fresh cod cut into 4 fillets

  • Salt and pepper

Instructions

For the White Wine Sauce

  1. In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant but not browned. 

  2. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 8 to 12 minutes. 

  3. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Taste and adjust seasoning as needed. 

  4. Transfer the sauce into a bowl and set aside until needed.

For the Cod

  1. Heat oil in a large nonstick pan or skillet over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt & pepper.

  2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking until it’s cooked through.

  3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve with mashed potatoes, rice or pasta.

*In flyer July 21 - 27, 2024
Recipe and photo credit: Baker by Nature

Annah Kassen