How To make Asian Fish Rolls In Rice Paper Wrappers

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 :

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.