You may also like
Categories:
tomato puree lime juice ginger root soy sauce sesame oil thai chili paste bean sprouts cabbage snow pea rice paper cilantro peanuts
Viewed: 32 - Published at: 7 years agoIngredients
- 3/4 cup tomato puree (passata)
- 2 tablespoons lime juice
- 1 teaspoon ginger root grated
- 1 teaspoon soy sauce, sodium reduced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon thai chili paste
- 2 cups mung bean sprouts
- 2 cups napa (Chinese) cabbage shredded (chinese)
- 2 cups snow pea pods chinese, cut into julienne strips
- 18 each rice-paper wrappers 6"
- 3/4 pound sea bass finely chopped, cooked, or whitefish
- 13 cup cilantro chopped fresh
- 3 tablespoons peanuts finely chopped unsalted roasted
Method
- 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.
