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Veggie-Fish Spring Rolls with Dipping Sauce
Veggie-Fish Spring Rolls with Dipping Sauce
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Prep Time:
1 hour
Total Time:
1 hour
Vibrant veggies, flaky fish, and crunchy peanuts create a delightful finger food with a variety of textures.
Ingredients:
  • 3/4 cup Muir Glen™ organic tomato puree (from 28-oz can)
  • 2 tablespoons lime juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chili paste or 1 teaspoon finely chopped hot chile
  • 2 cups bean sprouts
  • 2 cups shredded Chinese (napa) cabbage (8 oz)
  • 2 cups snow (Chinese) pea pods, cut into julienne strips
  • 18 six-inch rice-paper wrappers
  • 2 cups finely chopped cooked sea bass or whitefish (3/4 lb)
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons finely chopped unsalted roasted peanuts
Instructions:
  • Combine all dipping sauce ingredients in a small bowl until creamy. Chill in the refrigerator until ready to serve.
  • In a saucepan, bring 1 inch of water to a boil, or place a steamer basket in the saucepan with 1/2 inch of water (make sure water doesn't touch the bottom of the basket) and bring to a boil. Add bean sprouts, cover, and cook or steam for 2 minutes. Quickly rinse with cold water and drain. Repeat the same process with cabbage and pea pods.
  • Soak 2 rice-paper wrappers together in hot water for 45 seconds, then transfer them onto a plate. Once fully softened, carefully separate the wrappers.
  • Lay out each wrapper and generously layer 2 tablespoons of fish, 1 tablespoon each of bean sprouts, cabbage, and pea pods, along with 1 teaspoon of cilantro and 1/2 teaspoon of peanuts at the center. Carefully fold one end of the wrapper up about 1 inch over the filling, then fold the right and left sides over the folded end. Roll and fold the remaining end down, wrapping it around the filling snugly. Accompany with a side of dipping sauce to enjoy.

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