Crunchy Fish Sticks and Vegetable Spring Rolls with SunButter Dipping Sauce
1. Bake fish sticks as label directs. Cool to room temperature.
2. To medium bowl, add all dipping sauce ingredients. Whisk until smooth. Set aside.
3. Fill shallow 9-inch pan with 1 inch of water. Place 1 rice paper in the water and let it rest for about 10 seconds (or as label directs).
4. In center, lower part of wrap, arrange couple carrot sticks, couple cucumber sticks. Top with two fish sticks, lettuce leaf, small handful red cabbage and sprinkle of scallions.
5. Tightly fold lower edge up over the fillings. Fold over short sides – burrito style and roll up. Repeat with the remaining ingredients.
6. Cut rolls diagonally in a half and serve with side of sunbutter sauce. Sprinkle with remaining scallions, if desired.
- 18 g Fat
- 4 g Saturated Fat
- 12 mg Cholesterol
- 399 mg Sodium
- 49 g Total Carbohydrates
- 6 g Fiber
- 11 g Sugars
- 15 g Protein
Directions
1. Bake fish sticks as label directs. Cool to room temperature.
2. To medium bowl, add all dipping sauce ingredients. Whisk until smooth. Set aside.
3. Fill shallow 9-inch pan with 1 inch of water. Place 1 rice paper in the water and let it rest for about 10 seconds (or as label directs).
4. In center, lower part of wrap, arrange couple carrot sticks, couple cucumber sticks. Top with two fish sticks, lettuce leaf, small handful red cabbage and sprinkle of scallions.
5. Tightly fold lower edge up over the fillings. Fold over short sides – burrito style and roll up. Repeat with the remaining ingredients.
6. Cut rolls diagonally in a half and serve with side of sunbutter sauce. Sprinkle with remaining scallions, if desired.
