3/4 lb finely chopped cooked sea bass or whitefish
18 ea 6" rice paper wrappers
2 cup bean sprouts
2 cup shredded napa cabbage
2 cup chinese pea pods, cut into julienne strips
3 tb Finely chopped unsalted roasted peanuts
STEP BY STEP:
Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time
For asian fish roll recipes. 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.
