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    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.