RICE PAPER SUSHI WITH WASABI GINGER PEPPER SOY SAUCE

• 4 eight-inch round sheets of rice paper
• 1 cup bean sprouts
• Cooked seafood: either 10 med. scallops, or 10
• med. shrimp, or 6 ounces crab meat.
• 1 large avocado cut into slices lengthwise
• fresh cilantro
• 1/2 cup Wasabi Ginger Pepper Soy Sauce

Soften 2 sheets of rice paper between layers of damp kitchen towels for about 5 mins, until pliable enough to roll without cracking, but not wet. Place a sheet of plastic wrap on a clean surface. Stack the 2 softened rounds on the plastic wrap. Arrange the bean sprout in a line about 1/3 of the way across the rice paper, reaching all the way to the edges. Place 1/2 of fish over the sprouts and top with the 1/2 of the avocado. Sprinkle with cilantro. Roll the rice paper and its contents tightly into a long roll (leave ends open). Wrap the roll tightly in plastic, twisting the ends to make an air-tight package. Repeat with the remaining ingredients.Refrigerate for minimum of 1 hour, or up to 6 hours. When ready to serve, unwrap and cut into 2-inch pieces. Serve with Pepper Soy Fusion Wasabi Ginger Pepper Soy Sauce. Serves 4

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