Asian Fish Rolls In Rice-paper Wrappers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Fish, Low-cal, Main dish | 6 | Servings |
INGREDIENTS
| TOMATO-GINGER DIPPING SAUCE | ||
| 3/4 | c | Tomato puree |
| 2 | T | Lime juice |
| 1 | t | Grated gingerroot |
| 1 | t | Reduced-sodium soy sauce |
| 1/2 | t | Sesame oil |
| 1/2 | t | Chile paste or 1 teaspoon |
| finely chopped hot chile | ||
| ASIAN FISH ROLLS RECIPE | ||
| 2 | c | Bean sprouts |
| 2 | c | Shredded napa, Chinese |
| cabbage | ||
| 2 | c | Chinese pea pods, cut into |
| julienne strips | ||
| 18 | 6" rice-paper wrappers | |
| 3/4 | lb | Finely chopped cooked sea |
| bass or whitefish 2 | ||
| cups | ||
| 1/3 | c | Chopped fresh cilantro leafs |
| 3 | T | Finely chopped unsalted |
| roasted peanuts |
INSTRUCTIONS
FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time. FOR ASIAN FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce. 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. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse in cold water; drain. Repeat with cabbage and pea pods. 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. 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. Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 82
Total Fat: 9g
Cholesterol: 15.3mg
Sodium: 41486.3mg
Potassium: 132.4mg
Carbohydrates: 22.2g
Fiber: 3.8g
Sugar: 2.5g
Protein: 4.1g