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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.
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Rice Paper Rolls | Recipe for Rainbow Spring Rolls (+ Bare Knives Review)
Super colourful, fresh and vibrant rice paper rolls. The recipe for these rainbow spring rolls isn't so much a recipe as it is a piecing together of lots of different ingredients. I'm showing you how to make the bright yellow egg strips, crispy tofu and pickled cabbage but you can fill your rolls with whatever you like.
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Vietnamese Rice Paper Rolls
Bright, fresh flavours and served with a fabulous Vietnamese Peanut Dipping Sauce!
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
4 NEW Ways to Enjoy Rice Paper!
4 NEW Ways to Enjoy Rice Paper!
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Fried Fish and Vegetables Roll by Rice Papers | Eat Your Way
Thank You For Watching!
Gỏi cuốn, Vietnamese spring roll or cold roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper or cold roll). Like other spring roll dishes, they are believed to have an origin in China and were introduced to Vietnam by Chinese immigrants although the gỏi cuốn has been modified to suit local tastes.
These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants.
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Fried Fish and Vegetables Roll by Rice Papers | Eat Your Way
Prawn rice paper rolls ???? #shorts
Ingredients for 6 rolls
- 12 prawns,peeled, cooked and cut in half
- 2 bundles of vermicelli noodles, blanched in boiling water and rinsed under cold water
- 1 cucumber, cut into batons
- 1 handful of mung bean sprouts
- 1 bunch Thai basil, picked
- 4 spring onions, cut into matchsticks
- 1/2 head oak lettuce, washed and dried
- 1 packet rice paper
- 1 red chilli
- 20g palm sugar
- 1 clove garlic, finely grated
- 3 tbsp fish sauce
- Juice of 2 limes
Method
1. Once you have all the ingredients together, start by making the dipping sauce, simply mix the last 4 ingredients and set aside.
2. To make the rice paper rolls, dip the rice paper in some cold water and place it onto a damp board.
3. In the centre arrange the cooked and chilled noodles, lettuce, cucumber, spring onions, basil and prawns.
4. Bring the centre of the rice paper over and fold the sides in, keeping pressure and rolling tight.
5. Roll all the rice paper and serve with the dipping sauce.
6. Enjoy!