• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Asian Fish Rolls in Rice-Paper Wrappers

  • Recipe Submitted by on

Category: Main Dish, Fish, Low Calorie

 Ingredients List

  • TOMATO-GINGER DIPPING SAUCE
  • 3/4 c Tomato puree
  • 2 tb Lime juice
  • 1 ts Grated gingerroot
  • 1 ts Reduced-sodium soy sauce
  • 1/2 ts Sesame oil
  • 1/2 ts Chile paste or 1 teaspoon
  • --finely chopped hot chile
  • ----------------------------
  • ASIAN FISH ROLLS RECIPE
  • 2 c Bean sprouts
  • 2 c Shredded napa (Chinese)
  • --cabbage
  • 2 c Chinese pea pods, cut into
  • --julienne strips
  • 18 6" rice-paper wrappers
  • 3/4 lb Finely chopped cooked sea
  • --bass or whitefish (2 cups)
  • 1/3 c Chopped fresh cilantro leafs
  • 3 tb Finely chopped unsalted
  • --roasted peanuts

 Directions

FOR TOMATO-GINGER DIPPING SAUCE:
Mix all ingredients in small glass or plastic bowl.
Cover and refrigerate until serving time.
FOR ASIAN FISH ROLL RECIPE:
Prepare Tomato-Ginger Dipping Sauce.
Heat 1 inch water to boiling or place steamer basket
in 1/2 inch water (water should not touch bottom of
basket) and heat to boiling. Add bean sprouts.
Cover and cook or steam 2 minutes.
Immediately rinse in cold water; drain. Repeat with
cabbage and pea pods.
Place rice-paper wrappers, 2 at a time in bowl of hot
water 45 seconds. Remove and place on plate. When
completely soft, separate wrappers.
Place about 2 tablespoons fish, 1 tablepsoon each bean
sprouts, cabbage and pea pods, 1 teaspoon cilantro and
1/2 teaspoon peanuts in center of each wrapper.
Fold one end of wrapper up about 1 inch over filling;
fold right and left sides in over folded end. Fold
remaining end down, wrapping around roll.


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