Asian Fish Rolls In Rice-Paper Wrappers

Asian Fish Rolls In Rice-Paper Wrappers
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Asian Fish Rolls In Rice-Paper Wrappers ingredients

  • 3⁄4 c Tomato puree
  • 2 T Lime Juice
  • 1 t Grated Gingerroot
  • 1 t Reduced-sodium soy sauce
  • 1⁄2 t Sesame oil
  • 1⁄2 t Chile paste or 1 teaspoon finely chopped hot chile
  • 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 T Finely chopped unsalted
  • Roasted peanuts

Cooking Asian Fish Rolls In Rice-Paper Wrappers

1. FOR TOMATO-GINGER DIPPING SAUCE: Mixi all ingredients in small glass or plastic bowl.
2. Cover and refrigerate until serving time.
3. FOR ASIAN FISH ROLL RECIPE: Prepare Tomatoi-Gingeri Dipping Saucei.
4. 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.
5. Add bean sprouts.
6. Cover and cook or steam 2 minutes.
7. Immediately rinse in cold water; drain.
8. Repeat with cabbage and pea pods.
9. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds.
10. Remove and place on plate.
11. When completely soft, separate wrappers.
12. 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.
13. Foldi 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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