---------- Recipe via Meal-Master (tm) v8.02
  
       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 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.
  
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