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    Asian Fish Rolls in Rice Paper Wrappers


    Source of Recipe


    fooddownunder.com

    List of Ingredients




        TOMATO-GINGER DIPPING SAUCE
    3/4 cup Tomato puree
    2 tbl Lime juice
    1 tsp Grated gingerroot
    1 tsp Reduced-sodium soy sauce (off plan ingredient)
    1/2 tsp Sesame oil (off plan ingredient)
    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 x 6" rice-paper wrappers
    3/4 lb Finely chopped cooked sea bass or whitefish (2 cups)
    1/3 cup Chopped fresh cilantro leafs

    Recipe



    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, and 1 teaspoon cilantro 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.

 

 

 

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