Asian Fish Rolls In Rice-paper Wrappers

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Asian	Fish, Low-cal, Main dish	6	Servings

INGREDIENTS

		TOMATO-GINGER DIPPING SAUCE
3/4	c	Tomato puree
2	T	Lime juice
1	t	Grated gingerroot
1	t	Reduced-sodium soy sauce
1/2	t	Sesame oil
1/2	t	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		6" rice-paper wrappers
3/4	lb	Finely chopped cooked sea
		bass or whitefish 2
		cups
1/3	c	Chopped fresh cilantro leafs
3	T	Finely chopped unsalted
		roasted peanuts

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 193 Calories From Fat: 82 Total Fat: 9g Cholesterol: 15.3mg Sodium: 41486.3mg Potassium: 132.4mg Carbohydrates: 22.2g Fiber: 3.8g Sugar: 2.5g Protein: 4.1g