Asian Fish Rolls In Rice-Paper Wrappers

Name: Asian Fish Rolls In Rice-Paper Wrappers
Yield: 6
Cuisine: Asian
Ingredients: tomato purée (passata); lime juice; ginger root; soy sauce, sodium reduced; sesame oil; thai chili paste; mung bean sprouts; napa (Chinese) cabbage; snow pea pods; rice-paper wrappers; sea bass; cilantro; peanuts

Submitted by kecowan

Ingredients

Tomatoginger dipping sauce

CUP TOMATO PURÉE (PASSATA)

TABLESPOONS LIME JUICE

TEASPOON GINGER ROOT
grated

TEASPOON SOY SAUCE, SODIUM REDUCED

TEASPOON SESAME OIL

TEASPOON THAI CHILI PASTE *

Asian fish rolls recipe

CUPS MUNG BEAN SPROUTS

CUPS NAPA (CHINESE) CABBAGE
shredded (chinese)

CUPS SNOW PEA PODS
chinese, cut into julienne strips

EACH RICE-PAPER WRAPPERS
6" *

POUND SEA BASS
finely chopped, cooked, or whitefish *

⅓

CUP CILANTRO
chopped fresh

TABLESPOONS PEANUTS
finely chopped unsalted roasted

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 ½ 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 ½ 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.