Spring Rolls with Carrot-Ginger Dipping Sauce
Adapted from Whole Living
Follow the link above for the original recipe. Here are the ingredients that I used:
6 rice paper wrappers
6 small, crisp lettuce leaves
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red pepper, julienned (seeds removed)
3/4 cup coarsely grated daikon
Here are the rice papers that I used:
Place all chopped vegetables in a bowl and mix, except lettuce. Quickly dip rice paper wrappers in a bowl of steaming hot water and lay on a flat surface. Place 1/6 of the vegtable mixture in the center of the wrapper and add one lettuce leaf on top. Roll up on one side and tuck in both edges and roll up until it is sealed. Continue with remaining wrappers.
After rolls are made, make the dipping sauce.
Carrot-Ginger Dipping Sauce
3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
2 tbsp coarsely grated peeled fresh ginger
1/4 cup rice-wine vinegar
2 tbsp low-sodium soy sauce
1/4 tsp toasted sesame oil
pinch sea salt and pepper
1/4 cup canola oil
1/4 cup water
Place all ingredients in a food processor except oil and water.
Process until smooth. With machine running, add canola oil and water through feed tube in a slow, steady stream. Serve with rolls.
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