Rolling up to cool down

Crazy heat like we've had this week calls for salad rolls with a twist. The recipe requires next to no cooking, lots of fresh flavours and casual eating with our hands.

I recommended snapper fillets, which is the commercial name for rockfish, a beautiful, light. white fish from the west coast that flakes perfectly for a dish like this.

A school of rockfish
LiveScience.com

Rockfish Salad Rolls
w/Arugula, Avocado & Tarragon Vinaigrette
Serves 4, 3 rolls each

1 1/2 - 2 lb rockfish
1 package 12" rice paper wrappers
1 red pepper, finely julienned
1/4 medium white onion, finely julienned
2 ripe avocados
baby arugula
fresh tarragon

Vinaigrette
2 cups olive oil
1/2 white wine vinegar
2 Tbsp chopped tarragon
2 tsp dijon mustard
salt & pepper

To make the vinaigrette:

• Put dijon into a large jar with a tight-fitting lid.
• Dilute with vinegar.
• Add olive oil and shake well.
• Add tarragon, and season with salt and pepper.

To cook the fish:

• Lay fish on a baking sheet.
• Lightly rub with some olive oil.
• Season with salt and pepper.
• Sprinkle with some chopped tarragon.
• Roast in a preheated 400F oven for about 7 minutes.
• When cooled, flake into bite-sized pieces.
  

To prepare to assemble:

• Cut avocado into thin wedges.
• Pour barely boiled hot water into a bowl big enough to immerse the rice paper sheet.
• Line up ingredients assembly-line style.

[With thanks to Fried Wontons For You]

To assemble:

• Slide the rice paper into the hot water until it gets soft.
• Lay it on a cutting board or clean counter surface.
• Lay down some arugula loosely, like a base or bed.
• Evenly place fish, avocado, peppers and onion on top.
• Dress with a tablespoon of well-mixed vinaigrette.
• Wrap. See step-by-step pics below.
  
• Lay them out flat. They'll stick to each other if you pile them up.
  
• Cover with a light, damp tea towel until ready to serve.
• Will hold in the fridge for an hour or two, covered in plastic.

To serve:

• Present a platter, and set out small dipping bowls with the remaining well-mixed vinaigrette.

Dessert

• Ice cream: once we get cool, we want to stay cool
  

What are we drinking with this, Glenn?
I'd go with prosecco. The Serenissima has hints of sweet almonds, fresh florals and apple to balance the tang of the vinaigrette.