Ingredients
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
Preparation
In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.
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.
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 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.
