Asian fish rolls in rice-paper wrappers

Yield: 6 servings

Measure Ingredient
¾ cup Tomato puree
2 tablespoons Lime juice
1 teaspoon Grated gingerroot
1 teaspoon Reduced-sodium soy sauce
½ teaspoon Sesame oil
½ teaspoon Chile paste or 1 teaspoon
2 cups Shredded napa (Chinese) cabbage
2 cups Chinese pea pods, cut into julienne strips
18 eaches 6\" rice-paper wrappers
¾ pounds Finely chopped cooked sea bass or whitefish (2 cups finely chopped hot chile
⅓ cup Chopped fresh cilantro leaf --------------------------
2 cups Bean sprouts
3 tablespoons 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.


Prepare Tomato-Ginger Dipping Sauce.

Heat 1 inch water to boiling or place steamer basket in ½ 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 ½ 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.

NUTRITIONAL INFORMATION (1 SERVING): Calories 145 Protein 24% Protein, g 15 Vitamin A 8% Carbohydrate, g 10 Vitamin C 42% Fat, g 5 Thiamin 10% Unsaturated 4 Riboflavin 12% Saturated 1 Niacin 22% Dietary Fiber, g 3 Calcium 8% Cholesterol, mg 30 Iron 16% Sodium, mg 330

Potassium, mg 680

SOURCE: Betty Crocker's New Choices Cookbook From Bob Hogan, LuciferNet Cuisine

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