Summer Rolls with Ginger Dipping Sauce

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  • Level: Intermediate
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings as appetizer
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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


  1. 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:

  1. In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.;
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