Asian Fish Rolls in Rice-Paper Wrappers
- TOMATO-GINGER DIPPING SAUCE
- 3/4 c Tomato puree
- 2 tb Lime juice
- 1 ts Grated gingerroot
- 1 ts Reduced-sodium soy sauce
- 1/2 ts Sesame oil
- 1/2 ts Chile paste or 1 teaspoon
- --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 6" rice-paper wrappers
- 3/4 lb Finely chopped cooked sea
- --bass or whitefish (2 cups)
- 1/3 c Chopped fresh cilantro leafs
- 3 tb Finely chopped unsalted
- --roasted peanuts
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 tablespoons fish, 1 tablepsoon each bean
sprouts, cabbage and pea pods, 1 teaspoon cilantro and
1/2 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.
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 tablespoons fish, 1 tablepsoon each bean
sprouts, cabbage and pea pods, 1 teaspoon cilantro and
1/2 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.
