Veggie Fish Spring Rolls with Dipping Sauce

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

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