Ingredients

• 1 teaspoon reduced sodium soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon chili paste or 1 teaspoon finely chopped hot chili
• For the fish roll -
• 2 cups bean sprouts
• 2 cups shredded Napa (Chinese cabbage)
• 2 cups Chinese pea pods, cut into julienne strips
• 18 6-inch rice paper wrappers
• ¾ pounds finely chopped cooked sea bass or whitefish
• 1/3 cup chopped fresh cilantro leaves
• 3 tablespoons finely chopped unsalted roasted peanuts

Directions

• Directions
• For tomato ginger dipping sauce: Mix all ingredients in a small glass or plastic bowl. Cover and refrigerate until serving time.
• For Asian fish roll: Heat 1-inch water to boiling or place steamer basket in ½ 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 a bowl of hot water for 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 ½ 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.