Veggie-Fish Spring Rolls with Dipping Sauce

Ingredients

• 0.8 cup tomato purée organic (from 28-oz can)
• 2 tablespoons juice of lime 
• 1 teaspoon ginger grated
• 1 teaspoon soya sauce 
• 0.5 teaspoon sesame oil 
• 0.5 teaspoon chili paste depending on your taste pref hot finely chopped
• 2 cups bean sprouts 
• 8 oz cabbage shredded chinese (napa)
• 2 cups snow peas chinese cut into julienne strips ()
• 18  corn husks 
• 0.8 lb sea bass fillets cooked finely chopped
• 0.3 cup cilantro leaves fresh chopped
• 3 tablespoons roasted peanuts unsalted finely chopped

Equipment

• bowl
• sauce pan
• steamer basket

Directions

1. In small bowl, mix all dipping sauce ingredients until smooth. Cover; 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.
3. Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.
4. Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds.
5. Remove and place on plate. When completely soft, separate wrappers.
6. 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.
7. Serve with dipping sauce.