Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

TOMATO-GINGER DIPPING SAUCE
3/4 c Tomato puree
2 tb Lime juice
1 ts Grated gingerroot
1 ts Reduced-sodium soy sauce
1/2 ts Sesame oil
1/2 ts Chile paste or 1 teaspoon
2 c Shredded napa (Chinese)
--cabbage
2 c Chinese pea pods, cut into
--julienne strips
18 ea 6" rice-paper wrappers
3/4 lb Finely chopped cooked sea
--bass or whitefish (2 cups
--finely chopped hot chile
1/3 c Chopped fresh cilantro leaf
----------------------------
ASIAN FISH ROLLS RECIPE
2 c Bean sprouts
3 tb Finely chopped unsalted
--roasted peanuts

FOR TOMATO-GINGER DIPPING SAUCE:

Mix all ingredients in small glass or plastic bowl.

Cover and refrigerate until serving time.

FOR ASIAN FISH ROLL RECIPE:

Prepare Tomato-Ginger Dipping Sauce.

Heat 1 inch water to boiling or place steamer basket in 1/2 inch water
(water should not touch bottom of basket) and heat to boiling.

Add bean sprouts.

Cover and cook or steam 2 minutes.

Immediately rinse in cold water; drain. Repeat with cabbage and pea
pods.

Place rice-paper wrappers, 2 at a time in bowl of hot water 45
seconds. Remove and place on plate. When completely soft, separate
wrappers.

Place about 2 tablespoons fish, 1 tablepsoon each bean sprouts,
cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts in
center of each wrapper.

Fold one end of wrapper up about 1 inch over filling; fold right and
left sides in over folded end. Fold remaining end down, wrapping
around roll.

NUTRITIONAL INFORMATION (1 SERVING):

Calories 145 Protein 24%

Protein, g 15 Vitamin A 8%

Carbohydrate, g 10 Vitamin C 42%

Fat, g 5 Thiamin 10%

Unsaturated 4 Riboflavin 12%

Saturated 1 Niacin 22%

Dietary Fiber, g 3 Calcium 8%

Cholesterol, mg 30 Iron 16%

Sodium, mg 330

Potassium, mg 680

SOURCE: Betty Crocker's New Choices Cookbook

From Bob Hogan, LuciferNet Cuisine

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