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Asian Fish Rolls In Rice-Paper Wrappers

Make Asian Fish Rolls In Rice-Paper Wrappers at home with Tomato Puree, Lime Juice, Gingerroot, Reduced Sodium Soy Sauce, and Sesame Oil. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Bass or whitefish (2 cups)

2. 2

   Mix all ingredients in small glass or plastic bowl.

3. 3

   Cover and refrigerate until serving time.

4. 4

   FOR ASIAN FISH ROLL RECIPE

5. 5

   Prepare Tomato-Ginger Dipping Sauce.

6. 6

   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.

7. 7

   Add bean sprouts.

8. 8

   Cover and cook or steam 2 minutes.

9. 9

   Immediately rinse in cold water; drain. Repeat with cabbage and pea pods.

10. 10

    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.

11. 11

    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.

12. 12

    Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end.

13. 13

    Fold remaining end down, wrapping around roll.