Spring Rolls

• 1 small carrot, grated
• 1/4 None Chinese cabbage, finely shredded
• 4 None green onions, thinly sliced
• 1 piece (2 inches) ginger, peeled and grated
• 2 cloves garlic, crushed
• 14 oz boneless skinless white fish fillets, chopped
• 28 sheets (6 inches) rice paper rounds
• 1/4 cup sugar
• 1 tbsp white vinegar
• 1/2 small cucumber, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup roasted peanuts, chopped
• None None Oil, for deep frying

1. Combine carrot, cabbage, green onions, ginger and garlic in large bowl; mix well. Add fish; toss gently.
2. Dip a sheet of rice paper in warm water for about 30 seconds, or until just softened. Place on a clean tea towel on work surface. Place 1 tbsp fish mixture diagonally along the center. Fold over sides. Roll up firmly to enclose filling. Repeat with remaining rice paper and fish mixture.
3. For the dipping sauce, combine sugar, vinegar and 3/4 cup water in a small saucepan. Stir on high heat until sugar has dissolved. Remove from heat. Stir in cucumber and red onion.
4. Heat oil in a medium saucepan on high heat until a cube of bread sizzles as soon as it is added. Cook rolls in batches for 3-4 mins, until crisp. Drain on paper towels. Stir peanuts into dipping sauce and serve with hot spring rolls.

carrot, chinese cabbage, green onions, ginger, garlic, skinless white fish, rice, sugar, white vinegar, cucumber, red onion, peanuts, oil

Taken from recipes-plus.com/api/v2.0/recipes/35080 (may not work)