|
|||||
|
1 medium carrot, julienned
1 small cucumber, julienned 1/2 cup bean sprouts 4 to 5 scallions, julienned 6 water chestnuts, thinly sliced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro leaves 1 tablespoon soy sauce 1/2 teaspoon fish sauce 8 (8-inch) rice sheets (plus more in case some tear) Warm water, for soaking rice sheets For the dipping sauce:
In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce. Mix well. Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seconds to soften. Place a spoonful of the mixture in the center of the sheet and fold into a square packet as if you were making a burrito. Repeat with the rest of the rice sheets and mixture. For dipping sauce: In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.
|
|||||
|
||||
