Asian Fish Rolls In Rice-Paper Wrappers

• 3/4 cup tomato puree (passata)
• 2 tablespoons lime juice
• 1 teaspoon ginger root grated
• 1 teaspoon soy sauce, sodium reduced
• 1/2 teaspoon sesame oil
• 1/2 teaspoon thai chili paste
• 2 cups mung bean sprouts
• 2 cups napa (Chinese) cabbage shredded (chinese)
• 2 cups snow pea pods chinese, cut into julienne strips
• 18 each rice-paper wrappers 6"
• 3/4 pound sea bass finely chopped, cooked, or whitefish
• 13 cup cilantro chopped fresh
• 3 tablespoons peanuts finely chopped unsalted roasted

1. FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or plastic bowl.
2. Cover and refrigerate until serving time.
3. FOR ASIAN FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce.
4. 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.
5. Add bean sprouts.
6. Cover and cook or steam 2 minutes.
7. Immediately rinse in cold water; drain.
8. Repeat with cabbage and pea pods.
9. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds.
10. Remove and place on plate.
11. When completely soft, separate wrappers.
12. 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.
13. Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end.
14. Fold remaining end down, wrapping around roll.

tomato puree, lime juice, ginger root, soy sauce, sesame oil, thai chili paste, bean sprouts, cabbage, snow pea, ricepaper, cilantro, peanuts

Taken from recipeland.com/recipe/v/asian-fish-rolls-rice-paper-wra-3437 (may not work)