Asian Fish Rolls In Rice-paper Wrappers

---------- Recipe via Meal-Master (tm) v8.02

Title: ASIAN FISH ROLLS IN RICE-PAPER WRAPPERS
Categories: Fish, Main dish, Low-cal
Yield: 6 servings

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.

-----