2 cups bean sprouts
2 cups shredded Chinese (napa) cabbage (8 ounces)
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 pound)
1/3 cup chopped fresh cilantro
3 tablespoons finely chopped unsalted roasted peanuts
1.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. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.
2.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.
3.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. Serve with tomato-ginger dipping sauce.