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Veggie-Fish Spring Rolls with Dipping Sauce

Veggie-Fish Spring Rolls with Dipping Sauce
  • Prep 60 min
  • Total 60 min
  • Servings 6
Crisp-tender veggies, flaky fish and crunchy peanuts team up for an interesting blend of textures in this fun finger food.
Updated August 5, 2014

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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
75 mg
Sodium
300 mg
Potassium
640 mg
Total Carbohydrate
57 g
Dietary Fiber
4 g
Protein
24 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
24%
24%
Calcium
8%
8%
Iron
26%
26%
Exchanges:
3 Starch; 2 Vegetable; 2 Very Lean Meat; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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