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How To make Asian Fish Rolls In Rice Paper Wrappers
TOMATO-GINGER DIPPING SAUCE 3/4 c Tomato puree
2 tb Lime juice
1 ts Grated gingerroot
1 ts Reduced-sodium soy sauce
1/2 ts Sesame oil
1/2 ts Chile paste or 1 teaspoon
finely chopped hot chile :
ASIAN FISH ROLLS RECIPE 2 c Bean sprouts
2 c Shredded napa (Chinese)
cabbage 2 c Chinese pea pods, cut into
:
julienne strips 18 ea 6" rice-paper wrappers
3/4 lb Finely chopped cooked sea
bass or whitefish (2 cups) 1/3 c Chopped fresh cilantro leafs
3 tb 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.
How To make Asian Fish Rolls In Rice Paper Wrappers's Videos
Fish Rolls Recipe | Srilankan Chinese Fish Rolls | Maalu rolls | RAMADAN IFTAR
#fishroll #chineserolls #iftarspecial #ramadanrecipes
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Fish Rolls Recipe | Srilankan Chinese Fish Rolls | RAMADAN IFTAR
INGREDIENTS
Oil - 2 tbsp.
1 green chili
curry leaves
ginger & garlic paste - 1 tsp
onion - 2 medium
leeks
canned fish - 100g
salt - 1/2 tsp
chili powder - 1 tsp
turmeric - 1/4 tsp
pepper powder - 1/2 tsp
boiled potatoes - 3 medium
flour - 250g
salt - 1 tsp
1 large egg
water - 1 3/4 cup
2 eggs beaten
breadcrumbs
oil to fry
In this video, we're going to make some delicious and colorful srilankan chinese fish rolls for iftar. These are perfect for breaking the fast during ramadan, and they're sure to satisfy your palate!
If you're looking for an easy and delicious recipe to make for iftar, then look no further! This fish roll recipe is a simple and easy way to enjoy some delicious Sri Lankan cuisine, perfect for breaking the fast during ramadan. The deep colors and flavors of the fish will enhance your iftar experience!
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How I used to wet my rice paper
#shorts #RicePaper #SpringRoll #foodie
VIETNAMESE SPRING ROLLS
SPRING ROLLS
carrots, julienne
cucumber, julienne
lettuce
cilantro
wrapper
SAUCE (Nước mắm)
¼ cup lime or calamansi juice
¼ cup fish sauce
¼ cup water
½ cup cilantro leaves, finely chopped
4-6 pcs. red chilies
2-3 tbsps. sugar
2 tsps. minced garlic
PEANUT SAUCE
½ cup peanut butter
½ cup hoisin
2 tbsps. water
2 tbsps. oyster sauce
sesame oil
fish sauce
chili
cilantro
lime juice/calamansi
This is my clean out the fridge meal | rice paper egg rolls
RICE PAPER SPRING ROLLS⤵️
Makes ~ 50 egg rolls
AIRFRY: spray/ brush oil. 390F for 10-12 mins
- I put this at the top cause I know a lot of you can’t find it when it’s further down in the comment
DAY/ MEAL 1 of trying to clean out my fridge/ freezer ▪️ I fly out to California next week for 2 weeks. When I come back, we’re pretty much gonna be moving so in an attempt to clean out the fridge, I will not be grocery shopping and making whatever meals I can out of what’s in the fridge/ pantry
REHYDRATE
1 cup woodear mushrooms
1 ball of bean thread/ mungbean noodle (about 45 g)
Hot water
INGREDIENT FILLING
1 lb ground turkey/pork/chicken
1 lb minced shrimp*
1 cup cabbage, shredded
1 cup carrots, shredded
1 medium sized onion, diced
Rehydrated woodier mushrooms & bean thread noodle
2 eggs
2 TBSP chicken bouillon
1 TBSP sugar
1 tsp black pepper
Minced garlic until your ancestors tell you to STAHPP
*if you are allergic to shrimp, then use 2 lbs of ground turkey
ADDITIONAL INGREDIENTS
Rice paper sheets
1. Soak all of your ingredients listed under REHYDRATE with hot water for 10-15 minutes.
- Then drain under cold water & cut into smaller pieces using scissors
2. Combine all of your ingredients listed under INGREDIENT FILLING.
3. Once your filling is ready, you’re ready to roll????
4. Wet rice paper with cold water on both sides
- Then pat off any excess water, on both sides
- Add some filling to the middle
- And roll according to the video
- NOTE: do not let the egg rolls touch each other. They will stick to each other and tear one another
5. Shallow fry on medium heat for 8 minutes flipping half way through.
- NOTE they will be sticky at first so make sure they don’t touch each other while frying. Also, cook time varies depending on stove & how many egg roll you have in your oil. More egg rolls = decreased in oil temperature = longer to cook. I had 5-6 egg rolls cooking at a time.
6. I like to eat mine wrapped in lettuce dipped with fish sauce
FISH SAUCE
1/4 cup fish sauce
1/4 cup sugar
12 oz water or coco rico
2 TBSP vinegar
Minced garlic
Garlic chili paste - optional
Chopped that chili- optional
- mix this all together til sugar dissolves
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4 NEW Ways to Enjoy Rice Paper!
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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
AIR FRYER:
INSTANT POT:
RICE COOKER:
▶ PANTRY ESSENTIALS (AFFILIATE):
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
SSAMJANG:
KOREAN BEEF STOCK POWDER:
HONDASHI:
MSG:
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Rice Paper Dumplings
These Rice Paper Dumplings are crispy on the outside, chewy, and filled with flavourful goodies on the inside.
This recipe takes 20 minutes to make and is also vegan and gluten free.
RECIPE + TIPS
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