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Recipe Name: Asian Fish Rolls In Rice-paper Wrappers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 6

3/4 Cup(s) Tomato puree
2 Tablespoon(s) Lime juice
1 Teaspoon(s) Grated gingerroot
1 Teaspoon(s) Reduced-sodium soy sauce
1/2 Teaspoon(s) Sesame oil
1/2 Teaspoon(s) Chile paste or 1 teaspoon
finely chopped hot chile
2 Cup(s) Bean sprouts
2 Cup(s) Shredded napa, Chinese
2 Cup(s) Chinese pea pods, cut into
julienne strips
18 6" rice-paper wrappers, 6" rice-paper wrappers
3/4 Pound(s) Finely chopped cooked sea
bass or whitefish 2
1/3 Cup(s) Chopped fresh cilantro leafs
3 Tablespoon(s) Finely chopped unsalted
Roasted peanuts
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

Nutrition (calculated from recipe ingredients)
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

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