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Sea Cuisine® Recipes

Coconut Crusted Tilapia Spring Rolls

Coconut Crusted Tilapia Spring Rolls
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1 (6 oz.) jar Asian plum sauce
¾ cup soy sauce
¼ cup hoisin sauce
¼ cup minced ginger root
½ cup diced green onion, divided
2 tbsp. chopped fresh mint
2 Sea Cuisine® Coconut Crusted Tilapia fillets
10 large rice paper leaves
¾ cup each julienne cucumbers, carrots, red onion, and red pepper
1/4 cup each chopped fresh basil, mint, and cilantro


In a small bowl, combine plum sauce, soy sauce, hoisin sauce, ginger root, ¼ cup green onions, and 2 tbsp. mint. Set aside.

Cook the Coconut Crusted Tilapia fillets as directed on package. Cut each fillet into 5 strips. Paint the rice paper with water to moisten for rolling. Place a line of each vegetable, including the remaining green onions, plus herbs, and finally Tilapia strips, on the rice paper. Roll it tightly like a burrito. Serve immediately with a side of the plum dipping sauce. Makes 10 rolls.

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