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Asian Fish Rolls In Rice-Paper Wrappers



Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium


Tomatoginger dipping sauce
¾ cup tomato purée (passata)
2 tablespoons lime juice
1 teaspoon ginger root
1 teaspoon soy sauce, sodium reduced
½ teaspoon sesame oil
½ teaspoon thai chili paste
Asian fish rolls recipe
2 cups mung bean sprouts
2 cups napa (Chinese) cabbage
shredded (chinese)
2 cups snow pea pods
chinese, cut into julienne strips
18 each rice-paper wrappers
¾ pound sea bass
finely chopped, cooked, or whitefish
cup cilantro
chopped fresh
3 tablespoons peanuts
finely chopped unsalted roasted


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 7444% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 46mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 13% Vitamin C 46%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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