A refreshing summer appetizer
Tomato Ginger Dipping Sauce
3/4 cup Tomato puree
2 tablespoons Lime juice
1 teaspoons Grated ginger
1 teaspoons Reduced-sodium soy sauce
1/2 teaspoons Sesame oil
1/2 teaspoons Chile paste or 1 teaspoon finely chopped hot chile
Asian Fish Rolls
3/4 lb Finely chopped cooked Sea Bass or other whitefish
2 cups Bean sprouts
2 cups Shredded napa cabbage
2 cups Chinese pea pods, cut into strips
18 6" rice-paper wrappers (dried)
1/3 cup Chopped fresh cilantro leafs
3 tablespoons 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 Rolls
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 one at a time in a wide shallow bowl of very warm (not hot) water until soft (a few seconds). Put the soft wrapper on a flat surface and place about 2 tablespoons fish, 1 tablepsoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts toward the end of the wrapper closest to you. Fold wrapper away from you over filling then fold right and left sides and roll to the end.
Serves 6-8 as an appetizer.