Asian Fish Rolls in Rice-Paper Wrappers
|1 tsReduced-sodium soy sauce|
|2 cChinese pea pods; Julienned|
|2 cBean sprouts|
|3/4 lbcooked sea bass; Finely chopped, or whitefish|
|TOMATO-GINGER DIPPING SAUCE|
|1/2 tsSesame oil|
|2 cnapa cabbage; Shredded|
|ASIAN FISH ROLLS RECIPE|
|18 6-in diameterrice-paper wrappers|
|1/2 tsChile paste; or a pinch finely chopped hot chile|
|1 tsGinger root; grated|
|1/3 cfresh cilantro leafs; Chopped|
|3/4 cTomato purée|
|3 tbunsalted peanuts; roasted, finely chopped|
|2 tbLime juice|
Asian Fish Rolls in Rice-Paper Wrappers Preparation
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.
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