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.

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( 11 Ratings)

11 Ratings

5 Stars

4 Stars 27%

3 Stars 36%

2 Stars

1 Stars 27%

Member Reviews ( 5 )

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Prep Time 60 min
Total Time 60 min
Servings 6

Ingredients

Tomato-Ginger Dipping Sauce

3/4: cup Muir Glen® 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

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