Asian Fish Rolls in Rice-Paper Wrappers

Sorce	Innes
Caloric	:1 Serving: Calories 370 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 300 mg; Total Carbohydrate 57 g (Dietary Fiber 4 g); Protein 24 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 24 %; Calcium
Ingridients	Prep Time:1 hr Start to Finish:1 hr Makes:6 servings Tomato-Ginger Dipping Sauce 3/4 cup Progresso® 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 Fish Rolls 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
Instructions	1. In small bowl, mix all dipping sauce ingredients until smooth. Cover and 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 and 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.