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Asian Fish Rolls in Rice-Paper Wrappers Recipe
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To make Asian Fish Rolls in Rice-Paper Wrappers you will need
Ingredients
| | TOMATO-GINGER DIPPING SAUCE | | 3/4 | cups | Tomato puree | | 2 | tablespoons | Lime juice | | 1 | teaspoon | Grated gingerroot | | 1 | teaspoon | Reduced-sodium soy sauce | | 1/2 | teaspoons | Sesame oil | | 1/2 | teaspoons | Chile paste or 1 teaspoon finely chopped hot chile | | | ASIAN FISH ROLLS RECIPE | | 2 | cups | Bean sprouts | | 2 | cups | Shredded napa (Chinese) cabbage | | 2 | cups | Chinese pea pods, cut into julienne strips | | 18 | | 6" rice-paper wrappers | | 3/4 | pounds | Finely chopped cooked sea bass or whitefish (2 cups) | | 1/3 | cups | Chopped fresh cilantro leafs | | 3 | tablespoons | Finely chopped unsalted roasted peanuts |
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.
Enjoy your Asian Fish Rolls in Rice-Paper Wrappers
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Wed 6 Aug 2008
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