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
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ASIAN FISH ROLLS RECIPE
2 c  Bean sprouts
2 c  Shredded napa (Chinese)
--cabbage
2 c  Chinese pea pods, cut into
--julienne strips
18    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.