Asian Fish Rolls In Rice Paper Wrappers

Asian Fish Rolls In Rice Paper Wrappers

Asian Fish Rolls In Rice Paper Wrappers

6 persons

Time to make:
Not Available

Calories per Servings:
58 Calories; 1g Fat (7.5% calories from fat); 3g Protein; 14g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;528mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 0 Fat.


3/4 cup tomato puree
1/2 tsp sesame oil
1/2 tsp chile paste
2 tbsp lime juice
1 tsp grated gingerroot
1 tsp reduced sodium soy sauce
Asian Fish Rolls:

1/3 cup chopped fresh cilantro leafs
3/4 lb finely chopped cooked sea bass or whitefish
18 ea 6″ rice paper wrappers
2 cup bean sprouts
2 cup shredded napa cabbage
2 cup chinese pea pods, cut into julienne strips
3 tb Finely chopped unsalted roasted peanuts


Mix all ingredients in small glass or plastic bowl. Cover and
refrigerate until serving time
For asian fish roll recipes. 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

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