Ingredients for the Dipping Sauce
1 cup sweet chili sauce
2 Tbsp chili garlic sauce
1 Tsp Sriracha Chili sauce (for more spice, add 2 tsp.)
Juice of one half large lime (reserve the other half for the filling) 3 Tbsp toasted sesame seeds
1/4 cup fresh cilantro, approximately, stems removed, rough chopped (reserve a few sprigs for plate garnish)
5 stalks green onion, chopped on the bias (reserve one stalk for plate garnish)
Ingredients for the Filling
16 oz Salted Codfish Chunks, prepared
10 oz packaged coleslaw or broccoli coleslaw
1 Tbsp fresh cracked black pepper
2 Tbsp sweet chili sauce
1 1/2 Tbsp rice wine vinegar
1 Tsp sugar
1 Tsp freshly grated ginger
1 medium size jalapeño, seeded and diced
½ cup cilantro, rough chopped
Juice of one half large lime, plus one teaspoon of lime zest
20 egg roll wrappers
1½ cups canola oil
Preparation for the sauce
In a medium size bowl, blend the sweet chili sauce, chili garlic sauce, Sriracha sauce, lime juice, sesame seeds, cilantro, and green onion. Cover and set aside.
Preparation for the filling
In a food processor, add the fish, slaw, pepper, chili sauce, vinegar, sugar, ginger, jalapeno, cilantro, lime juice, and lime zest. Pulse a few times. Mixture should be slightly blended but not pureed.
To Assemble the Egg Rolls
Add oil to a medium size cast iron skillet and bring to 320°F. While oil heats, lay out one egg roll wrapper at a time to look like a diamond. Add about 1/4 cup filling to the center of the wrapper, stretching from one side to the other but leaving a small border. Use fingers to dip in water and paint the edges of the wrapper (use just enough water to seal the edges). Fold the bottom corner over the mixture, and then fold in both side corners (this will resemble an envelope). Finish by wetting the top corner and rolling until completely sealed. Do this until filling is used up. Note: If this is your first time to make egg rolls, practice with a foil sheet.
Add 4 to 5 rolls at a time to the oil (do not over crowd), and fry on all sides for 3 – 4 minutes or until golden. Remove to paper towel to drain. Place warm rolls on a serving platter with a cup filled with the delicious dipping sauce. Garnish the plate with cilantro and green onion.
Makes 15-20 rolls.