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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