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.
Betty Crocker
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter