Asian Fish Rolls in Rice-Paper Wrappers

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Try this Asian Fish Rolls in Rice-Paper Wrappers recipe, or contribute your own.


1 ts Reduced-sodium soy sauce
2 c Chinese pea pods; Julienned
2 c Bean sprouts
3/4 lb cooked sea bass; Finely chopped, or whitefish
1/2 ts Sesame oil
2 c napa cabbage; Shredded
18 6-in diameter rice-paper wrappers
1/2 ts Chile paste; or a pinch finely chopped hot chile
1 ts Ginger root; grated
1/3 c fresh cilantro leafs; Chopped
3/4 c Tomato purée
3 tb unsalted peanuts; roasted, finely chopped
2 tb Lime juice

Original recipe makes 6



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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