Recipe: Rice Paper Summer Rolls with Tropical Fruit Relish

These vibrantly fresh rice paper rolls are filled with grilled basa filet, finely chopped romaine lettuce, fresh mint leaves, coarsely grated carrot, and julienne cucumbers. And to complement the Tropical Fruit Relish, the dipping sauce is made with pineapple juice.

Rice Paper Summer Rolls

1 cucumber, peeled, seeded and chopped into 2" matchsticks
1 large carrot, coarsely grated
1/2 pound white fish filets, grilled and coarsely chopped
24 large whole mint leaves
1 head romaine lettuce, finely shredded
8 large rice paper wrappers

Fill a large, shallow dish with warm water and soak a rice paper wrapper until softened. Carefully transfer the wrapper to a dinner plate. Divide each of the fillings into 8 equal portions. Place one portion of each spring roll filling in compact layers on the lower half of the wrapper, leaving the edges empty for tucking and rolling. Fold the lower edge of the wrapper up and gently snuggle it around the filling. Fold in the left and right sides of the wrapper toward the center and roll cigar-style toward the upper edge. Cut spring roll in half on a diagonal angle and place on an attractive serving dish. Repeat with the remaining wrappers and filling. Serve with Pineapple Dipping Sauce. Serves 4.

Tropical Fruit Relish

1 large ripe mango, peeled and coarsely chopped
1 small can of pineapple chunks, drained (reserve juice for dipping sauce)
1 large naval orange, peeled and coarsely chopped
1 small red bell pepper, about 1/2 cup, finely chopped
2 green chili peppers, seeded, deveined and finely minced
1 lime, juice only
2 tablespoons rice vinegar
1/8 teaspoon cayenne pepper

Combine all ingredients in a non-metal container with a tight-fitting lid. Mix thoroughly, cover, refrigerate, and allow to stand overnight, stirring occasionally to ensure uniform marinade.

Pineapple Dipping Sauce

1/4 cup Asian fish sauce
1/4 cup rice vinegar
1/4 cup pineapple juice
1/4 cup lime juice
3 cloves garlic, peeled and finely minced
1 knob ginger root, peeled and finely shredded

Mix all ingredients together in a jar with a tight-fitting lid. Shake vigorously and allow to stand for at least one hour, or overnight. Serve in a shallow dish for dipping Rice Paper Summer Rolls.