Recipe - Asian Fish Rolls In Rice-Paper Wrappers

TOMATOGINGER DIPPING SAUCE
Three fourths cup Tomato puree
2 tablespoon Lime juice
1 teaspoon Grated gingerroot
1 teaspoon Reducedsodium soy sauce
One half teaspoon Sesame oil
One half teaspoon Chile paste or 1 teaspoon
finely chopped hot chile

ASIAN FISH ROLLS RECIPE
2 cup Bean sprouts
2 cup Shredded napa (Chinese)
cabbage
2 cup Chinese pea pods, cut into
julienne strips
18 6" ricepaper wrappers
Three fourths pound Finely chopped cooked sea
bass or whitefish (2 cups)
1/3 cup Chopped fresh cilantro leafs
3 tablespoon Finely chopped unsalted
roasted peanuts

FOR TOMATOGINGER DIPPING SAUCE:
Mix all ingredients in small glass or plastic bowl.
Cover and refrigerate until serving time.
FOR ASIAN FISH ROLL RECIPE:
Prepare TomatoGinger Dipping Sauce.
Heat 1 inch water to boiling or place steamer basket
in One half 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 ricepaper 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
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini