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Asian Fish Rolls in Rice-Paper Wrappers Recipe

Serves 6


  • 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


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.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Fish
Seafood / Fish / Bass
Course:Main Dish
Preparation Method:Boiling
Special Diet:Low Fat

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