Ingredients
Scale
- The Sheet Pan Rolls:
- 1½ lbs mahi-mahi fillets, cut into thin strips
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 8 rice paper wrappers
- 1 cup green cabbage, finely shredded
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- Cooking spray
- The High-Protein Garlic-Sriracha Crema:
- ½ cup plain Greek yogurt
- 2 tbsp sriracha
- 2 garlic cloves, minced
- Juice of ½ lime
- 1 tsp honey
- Pinch of salt
Instructions
- Marinate Fish: Preheat oven to 425°F (220°C). Toss mahi-mahi strips in soy sauce, sesame oil, garlic powder, paprika, and salt. Toss cabbage, cilantro, and green onions with a drop of sesame oil.
- Roll: Dip rice paper in warm water for 5 seconds until pliable. Lay flat, add a portion of fish and cabbage slaw in the lower third. Fold sides in and roll tightly.
- Bake: Place seam-side down on a lined sheet pan. Spray generously with cooking spray on all sides. Bake for 16–18 minutes, flipping halfway, until golden and blistered.
- Whisk Crema: Whisk Greek yogurt, sriracha, garlic, lime juice, honey, and salt until smooth.
- Serve: Slice rolls diagonally and serve hot with the garlic-sriracha crema for dipping!
- Prep Time: 20 mins
- Cook Time: 18 mins