Asian Fish Rolls in Rice-Paper Wrappers

Asian Fish Rolls in Rice-Paper Wrappers

Crisp-tender veggies, flaky fish and crunchy peanuts team up for an interesting blend of textures in this fun finger food.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

6

servings

Tomato-Ginger Dipping Sauce
3/4
cup Muir GlenĀ® organic tomato puree (from 28-oz can)
2
tablespoons lime juice
1
teaspoon grated gingerroot
1
teaspoon soy sauce
1/2
teaspoon sesame oil
1/2
teaspoon chili paste or 1 teaspoon finely chopped hot chile
Fish Rolls
2
cups bean sprouts
2
cups shredded Chinese (napa) cabbage (8 oz)
2
cups snow (Chinese) pea pods, cut into julienne strips
18
six-inch rice-paper wrappers
2
cups finely chopped cooked sea bass or whitefish (3/4 lb)
1/3
cup chopped fresh cilantro
3
tablespoons finely chopped unsalted roasted peanuts
  1. In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.
  2. In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.
  3. 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.
  4. Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Rice paper, an edible sheet, is made from a dough of rice flour, water and salt. It's great to have on hand for wrapping a variety of fillings.
Storage Tip
Carefully wrapped in a plastic bag to keep out moisture, rice paper can be stored up to one year. Toss any rice paper that has curled and cracked edges.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 1 g,),
  • Cholesterol 75 mg;
  • Sodium 300 mg;
  • Total Carbohydrate 57 g
    • (Dietary Fiber 4 g,
  • Protein 24 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 2 Very Lean Meat;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.