Asian Fish Rolls in Rice-Paper Wrappers

Name: Asian Fish Rolls in Rice-Paper Wrappers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Asian
Ingredients: 473 milliliters bean sprouts; 1 teaspoons chili paste or 1 teaspoon finely chopped hot chile; 79 milliliters chopped fresh cilantro; 1 teaspoon grated gingerroot; 2 Tbsps lime juice; 473 milliliters snow (Chinese) pea pods, cut into julienne strips; 18 six-inch rice-paper wrappers; 3 Tbsps finely chopped unsalted roasted peanuts; 340 grams cups finely chopped cooked sea bass or whitefish; 1 teaspoons sesame oil; 1 teaspoon soy sauce; 177 milliliters Muir Glen® organic tomato puree (from 28-oz can)

Asian Fish Rolls in Rice-Paper Wrappers is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 6 servings. One serving contains 292 calories, 20g of protein, and 5g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up six-inch rice-paper wrappers, lime juice, gingerroot, and a few other things to make it today.

Instructions

In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.

Ingredients you will need

Dipping Sauce

Equipment you will use

Bowl

In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling.

Ingredients you will need

Water

Equipment you will use

Steamer Basket

Sauce Pan

Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.

Ingredients you will need

Bean Sprouts

Snow Peas

Cabbage

Water

Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds.

Ingredients you will need

Water

Rice

Equipment you will use

Bowl

Remove and place on plate. When completely soft, separate wrappers.

Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll.

Ingredients you will need

Bean Sprouts

Cilantro

Snow Peas

Cabbage

Peanuts

Fish

Roll

Serve with dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Bowl

Steamer Basket

Sauce Pan

Ingredients

Servings:

473milliliters

bean sprouts 1teaspoons

chili paste or 1 teaspoon finely chopped hot chile 79milliliters

chopped fresh cilantro 1teaspoon

grated gingerroot 2Tbsps

lime juice 473milliliters

snow (Chinese) pea pods, cut into julienne strips 18

six-inch rice-paper wrappers 3Tbsps

finely chopped unsalted roasted peanuts 340grams

cups finely chopped cooked sea bass or whitefish 1teaspoons

sesame oil 1teaspoon

soy sauce 177milliliters

Muir Glen® organic tomato puree (from 28-oz can)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Scarpetta Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.