A recipe for Asian Fish Rolls In Rice-Paper Wrappers. Follow the simple recipe instructions for Asian Fish Rolls In Rice-Paper Wrappers shared by other home cooking experts.
Ingredients
TOMATO-GINGER DIPPING SAUCE: 3/4 c. Tomato puree2 Tbs. Lime juice
1 Tsp. Grated gingerroot
1 Tsp. Reduced-sodium soy sauce
1/2 Tsp. Sesame oil
1/2 Tsp. Chile paste or 1 Tsp. 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 Tbs. 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 Tbs. fish 1 tablespoon each bean sprouts cabbage and pea pods 1 Tsp. cilantro and 1/2 Tsp. 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. "
