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.