Title: Asian Fish Rolls in Rice-Paper Wrappers
Categories: Fish Entree Lowcal
Yield: 6 Servings
| | | TOMATO-GINGER DIPPING SAUCE |
| 3/4 | c | Tomato puree |
| 2 | tb | Lime juice |
| 1 | ts | Grated gingerroot |
| 1 | ts | Reduced-sodium soy sauce |
| 1/2 | ts | Sesame oil |
| 1/2 | ts | Chile paste or 1 teaspoon -finely chopped hot chile -------- |
| | | ASIAN FISH ROLLS RECIPE |
| 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 | tb | Finely chopped unsalted -roasted peanuts |
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.