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
--finely chopped hot chile
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ASIAN FISH ROLLS RECIPE
2 c Bean sprouts
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)
1/3 c Chopped fresh cilantro leafs
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.

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