Photo: Summer Rolls with Ginger Dipping Sauce Recipe
Ingredients
- 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:
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh grated ginger
- Pinch chopped scallions
- Pinch chopped cilantro leaves
Directions
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.
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By acenderle_12260522
brockport, 72
on October 26, 2009
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This was by far the worst thing I have ever made. The best part was the dipping sauce. Biting through the rice paper was so revolting. Next time I would make a salad out of the ingredients, skip the papers.
By alzgoda_10628914
Arlington Heigh...
on July 20, 2008
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This was a unique recipe. Unfortunately we had to eliminate carrots because I am allergice to them. But the recipe tasted amazing, the summer roll paper was difficult to work with, however, i am sure with time it will be easier.
By annmiha_8086791
Galt, CA
on July 11, 2008
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These rolls were easy to make and so decilious. They took some time to julienne the veggies. But, can be made ahead of time . The dipping sauce is great for other things too! My husband tried it and started talking marinades!
A Must Try!!
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