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Asian Fish Rolls in Rice-Paper Wrappers Recipe
Serves 6
Ingredients: Tomato-Ginger Dipping Sauce:
3/4 cup tomato puree
2 tbsp lime juice
1 tsp grated gingerroot
1 tsp reduced-sodium soy sauce
1/2 tsp sesame oil
1/2 tsp chile paste or 1 teaspoon finely chopped hot chile
Asian Fish Rolls Recipe:
2 cup bean sprouts
2 cup shredded napa (Chinese) cabbage
2 cup 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 cup chopped fresh cilantro leafs
3 tbsp finely chopped unsalted, roasted peanuts
Instructions: 1. For Tomato-Ginger Dip Sauce, mix all ingredients in small glass or plastic bowl.
2. Cover and refrigerate until serving time.
3. For Asian Fish Roll Recipe, 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.
4. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse in cold water; drain.
5. Repeat with cabbage and pea pods.
6. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds.
7. Remove and place on plate.
8. 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.
11. Fold remaining end down, wrapping around roll.
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