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Crunchy Fish Sticks and Vegetable Spring Rolls with SunButter Dipping SauceCrunchy Fish Sticks and Vegetable Spring Rolls with SunButter Dipping Sauce
Crunchy Fish Sticks and Vegetable Spring Rolls with SunButter Dipping Sauce
Crunchy Fish Sticks and Vegetable Spring Rolls with SunButter Dipping Sauce
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Recipe - The Fresh Grocer - Corporate
CrunchyFishSticksandVegetableSpringRollswithSunButterDippingSauce.jpg
Crunchy Fish Sticks and Vegetable Spring Rolls with SunButter Dipping Sauce
Prep Time40 Minutes
Servings5
0
Calories468
Ingredients
16 Gorton’s fish sticks
8 sheets spring rolls wraps
8 green lettuce leaves (torn)
2 mini cucumbers cut into matchsticks
2 carrots peeled and cut into matchsticks
1/2 cup very thinly sliced red cabbage
2 scallions (sliced)
1 tsp honey
2 tbs rice vinegar
1/3 cup SunButter
2 tsp reduced sodium soy sauce
1 tsp sesame oil
1 medium garlic clove (crushed)
2 tbs water
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.

 

Nutritional Information

  • 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

40 minutes
Prep Time
0 minutes
Cook Time
5
Servings
468
Calories

Shop Ingredients

Makes 5 servings
16 Gorton’s fish sticks
Gorton's Breaded Fish Sticks, 18 count, 11.4 oz
Gorton's Breaded Fish Sticks, 18 count, 11.4 oz, 11.4 Ounce
$7.49$0.66/oz
8 sheets spring rolls wraps
Blue Dragon Spring Roll Wrappers, 4.7 oz
Blue Dragon Spring Roll Wrappers, 4.7 oz, 4.7 Ounce
$2.99$0.64/oz
8 green lettuce leaves (torn)
Organic Green Leaf Lettuce, 1 ct, 9 oz
Organic Green Leaf Lettuce, 1 ct, 9 oz, 9 Ounce
$1.68 avg/ea$0.19/oz
2 mini cucumbers cut into matchsticks
Organic Cucumber, 1 each
Organic Cucumber, 1 each, 1 Each
$2.99
2 carrots peeled and cut into matchsticks
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
1/2 cup very thinly sliced red cabbage
Red Cabbage, 3 pound
Red Cabbage, 3 pound, 3 Pound
$3.87 avg/ea$1.29/lb
2 scallions (sliced)
Organic Scallions, 1 each
Organic Scallions, 1 each, 1 Each
$1.99
1 tsp honey
Wholesome Pantry Organic Pure Honey, 16 oz
Wholesome Pantry Organic Pure Honey, 16 oz, 16 Ounce
$6.19$0.39/oz
2 tbs rice vinegar
Bowl & Basket Rice Vinegar, 12.7 fl oz
Bowl & Basket Rice Vinegar, 12.7 fl oz, 12.7 Fluid ounce
$3.39$0.27/fl oz
1/3 cup SunButter
SunButter Natural Sunflower Butter, 16 oz
SunButter Natural Sunflower Butter, 16 oz, 16 Ounce
On Sale! Limit 4
$6.49 was $6.99$0.41/oz
2 tsp reduced sodium soy sauce
Kikkoman Less Sodium Soy Sauce, 5 fl oz
Kikkoman Less Sodium Soy Sauce, 5 fl oz, 5 Fluid ounce
On Sale! Limit 4
$2.29 was $2.79$0.46/fl oz
1 tsp sesame oil
Kikkoman 100% Pure Sesame Oil, 5 fl oz
Kikkoman 100% Pure Sesame Oil, 5 fl oz, 5 Fluid ounce
$4.29$0.86/fl oz
1 medium garlic clove (crushed)
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
2 tbs water
Bowl & Basket Spring Water, 1 gal
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.29$1.29/gal

Nutritional Information

  • 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.