Recipe for Asian Fish Rolls in Rice-Paper Wrappers 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
TOMATO-GINGER DIPPING SAUCE
3/4 cup Tomato puree
2 tbl Lime juice
1 tsp Grated gingerroot
1 tsp Reduced-sodium soy sauce
1/2 tsp Sesame oil
1/2 tsp 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 x 6" rice-paper wrappers
3/4 lb Finely chopped cooked sea bass or whitefish (2 cups)
1/3 cup Chopped fresh cilantro leafs
Instructions:
Instructions: 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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