Hotel Indigo's Red Fish Spring Rolls
BATON ROUGE - Our Chef of the Month, Hotel Indigo, appeared on 2une In Wednesday to cook up some Red Fish Spring Rolls.
4 ounces red fish
1 pack of rice paper
1 carrot julienned
1 head nappa cabbage
1 red bell pepper julienned
1 red onion sliced thin
1 stalk of lemon grass sliced thin
3 stalks of green onion sliced thin
¼ cup rice wine vinegar
¼ cup sesame oil
3 tablespoons of honey
3 tablespoons of soy sauce
Salt and pepper to taste
Season and cook red fish set aside to cool
Add all wet ingredients in a bowl and whisk together
Place all vegetables in the bowl and mix with dressing
Get a bowl of warm water
Take a sheet of rice paper and dip it in water and then place on cutting board
Take slaw mixture add to rice paper then slightly roll
Add red fish then finish the roll
2une In on Wednesday, March 26th for one more delicious recipe from Hotel Indigo.
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