Asian Fish Rolls in Rice-Paper Wrappers

 

3/4

cup Muir Glen® organic tomato puree (from 28-oz can)

2

tablespoons lime juice

1

teaspoon grated gingerroot

1

teaspoon soy sauce

1/2

teaspoon sesame oil

1/2

teaspoon chili paste or 1 teaspoon finely chopped hot chile

2

cups bean sprouts

2

cups shredded Chinese (napa) cabbage (8 oz)

2

cups snow (Chinese) pea pods, cut into julienne strips

18

six-inch rice-paper wrappers

2

cups finely chopped cooked sea bass or whitefish (3/4 lb)

1/3

cup chopped fresh cilantro

3

tablespoons finely chopped unsalted roasted peanuts

• 1 In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.
• 2 In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.
• 3 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.
• 4 Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.