Ingredients
- 6 rice paper wrappers
- 2 bean sprouts
- 1/2 chile paste
- 2 c chinese pea pods
- 2 c napa (shredded)
- 3/4 c tomato puree
- 3/8 c cilantro leafs (chopped fresh)
- 2 tb lime juice
- 1 ts gingerroot (grated)
- 1 ts sodium soy sauce (reduced)
- 1/2 ts sesame oil
--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.