
Ingredients
- 3/4 cup Muir Glen® organic tomato puree (from 28-oz can)
- 2 tablespoons lime juice
- 1 teaspoon grated gingerroot
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon chili paste or 1 teaspoon finely chopped hot chile
- 2 cups bean sprouts
- 2 cups shredded Chinese (napa) cabbage (8 oz)
- 2 cups snow (Chinese) pea pods, cut into julienne strips
- 18 six-inch rice-paper wrappers
- 2 cups finely chopped cooked sea bass or whitefish (3/4 lb)
- 1/3 cup chopped fresh cilantro
- 3 tablespoons finely chopped unsalted roasted peanuts
Description
Crisp-tender Veggies, Flaky Fish And Crunchy Peanuts Team Up For An Interesting Blend Of Textures In This Fun Finger Food.

Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter