Green Mustard Leaf Rolls with Fish Cake

Name: Green Mustard Leaf Rolls with Fish Cake
Total time: 1800 s
Yield: Serves 5 servings
Ingredients: 7 oz green mustard leaves (about 200 grams); 3.5 oz rice vermicelli noodles (about 100 grams); 10.5 oz fish cake (about 300 grams); 1 carrot; 3.5 oz green onions (about 100 grams); Sweet and sour fish sauce dip

Nguyễn Lê Hồng Hạnh @cook_4076575

On the 28th day of Tet, my husband and I went to Nha Trang and brought back some fish cake that we kept in the fridge. Now that we have some homegrown green mustard leaves, I decided to make these rolls combining fish cake and mustard greens for the family—a refreshing change after days of eating mostly meat during Tet.

Nguyễn Lê Hồng Hạnh @cook_4076575

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Ingredients

30 minutes

Serves 5 servings

7 ozgreen mustard leaves (about 200 grams)
3.5 ozrice vermicelli noodles (about 100 grams)
10.5 ozfish cake (about 300 grams)
1carrot
3.5 ozgreen onions (about 100 grams)
Sweet and sour fish sauce dip

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Steps

30 minutes

1

Peel the carrot and cut it into thin strips.
2

Trim the roots off the mustard greens and green onions, then wash them thoroughly.
3

Boil the carrot strips until just tender. Blanch the green onions in boiling water so they become flexible for tying. If using fresh rice vermicelli, quickly blanch one bundle in hot water.
4

Cut the fish cake into finger-sized pieces (adjust the size based on your family's preference for larger or smaller rolls).
5

Slice the mustard leaves lengthwise in half and remove the thick stem. You can use the upper part of the leaves to make soup with dried shrimp so nothing goes to waste.
6

Place some vermicelli and a piece of fish cake on a cut mustard leaf.
7

Roll it up, add a strip of cooked carrot, and tie the roll with a blanched green onion. Repeat until all ingredients are used.
8

Serve with sweet and sour fish sauce dip.
9

These rolls are a unique and refreshing dish, perfect for family members looking for something light and easy to eat.