Summer Rolls with Ginger Dipping Sauce
- Level: Intermediate
- Yield: 4 servings as appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 250
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 736
- Total: 20 min
- Prep: 20 min
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.;