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Asian Fish Rolls In Rice-Paper Wrappers Recipe
   
Recipe Categories: Seafood Recipes
Average Rating: (2 votes)
Yield: 6 servings
 
Ingredients
  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  ea 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  
 
Instructions
 
  FOR TOMATO-GINGER DIPPING SAUCE:

 
  1. Mix all ingredients in small glass or plastic bowl.

 
  2. Cover and refrigerate until serving time.

 
  FOR ASIAN FISH ROLL RECIPE:

 
  3. Prepare Tomato-Ginger Dipping Sauce.

 
  4. 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.

 
  5. Add bean sprouts.

 
  6. Cover and cook or steam 2 minutes.

 
  7. Immediately rinse in cold water; drain. Repeat with cabbage and pea pods.

 
  8. 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.

 
  9. 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.

 
  10. 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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