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.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6|
|Calories from Fat: 50 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 29.7mg||9 %|
|Sodium 246mg||8 %|
|Potassium 623.6mg||16 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 9g|
|Protein 18.1g||26 %|
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Calories per serving: 167
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