Asian fish rolls in rice-paper wrappers Recipe

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Asian fish rolls in rice-paper wrappers

Artist:	_	Yield:	6
Categories:	Asian, Bakery, Cereals, Chinese, Entrees, Ethnic, Fish, Pastry, Rolls, Seafood	Rating:	0
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Ingredients:

		TOMATO-GINGER DIPPING SAUCE
3/4	cup	Tomato puree
2	tbsp	Lime juice
1	tsp	Grated gingerroot
1	tsp	Reduced-sodium soy sauce
1/2	tsp	Sesame oil
1/2	tsp	Chile paste or 1 teaspoon
2	cup	Shredded napa (Chinese)
		--cabbage
2	cup	Chinese pea pods, cut into
		--julienne strips
		18 ea 6" rice-paper wrappers
3/4	lbs	Finely chopped cooked sea
		--bass or whitefish (2 cups
		--finely chopped hot chile
1/3	cup	Chopped fresh cilantro leaf
		--------
		ASIAN FISH ROLLS RECIPE
2	cup	Bean sprouts
3	tbsp	Finely chopped unsalted
		--roasted peanuts

Procedures:

1	For tomato-ginger dipping sauce: mix all ingredients in small glass or plastic bowl.
2	Cover and refrigerate until serving time.
3	For asian fish roll recipe: prepare tomato-ginger dipping sauce.
4	Heat 1 inch water to boiling or place steamer basket in ?inch water (water should not touch bottom of basket) and heat to boiling.
5	Add bean sprouts.
6	Cover and cook or steam 2 minutes.
7	Immediately rinse in cold water; drain.
8	Repeat with cabbage and pea pods.
9	Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds.
10	Remove and place on plate.
11	When completely soft, separate wrappers.
12	Place about 2 tablespoons fish, 1 tablepsoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and ?teaspoon peanuts in center of each wrapper.
13	Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end.
14	Fold remaining end down, wrapping around roll.
15	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