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Name: Asian Fish Rolls in Rice-Paper Wrappers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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; TOMATO-GINGER DIPPING SAUCE; 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

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INGREDIENTS

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
TOMATO-GINGER DIPPING SAUCE
1/2 ts Sesame oil
2 c napa cabbage ; Shredded
ASIAN FISH ROLLS RECIPE
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

INSTRUCTIONS

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.

NOTES

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Asian Fish Rolls in Rice-Paper Wrappers

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
 TOMATO-GINGER DIPPING SAUCE
1/2 ts Sesame oil
2 c napa cabbage Shredded
 ASIAN FISH ROLLS RECIPE
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

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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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 6

Calories: 167
Calories from Fat: 50 (30%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.9g
Cholesterol 29.7mg		9 %
Sodium 246mg		8 %
Potassium 623.6mg		16 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 9g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 167

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