Back to Spring Rolls with Carrot-Ginger Dipping Sauce All Reviews for Spring Rolls with Carrot-Ginger Dipping Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spring Rolls with Carrot-Ginger Dipping Sauce Credit: Digital Cart Two Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 rice-paper wrappers 2 cups radish sprouts ( 1/2 ounce) 1 red beet, trimmed and thinly sliced crosswise 1 medium carrot, peeled and julienned 1 cucumber, julienned 1 red bell pepper, stem and seeds removed, julienned 3/4 cup coarsely grated daikon 3 medium carrots, peeled and coarsely chopped 1 small shallot, quartered 2 tablespoons coarsely grated peeled fresh ginger 1/4 cup rice-wine vinegar (not seasoned) 2 tablespoons low-sodium soy sauce 1/4 teaspoon toasted sesame oil Pinch each of coarse salt and freshly ground pepper 1/4 cup vegetable oil 1/4 cup water
Gallery Spring Rolls with Carrot-Ginger Dipping Sauce Credit: Digital Cart Two
Recipe Summary Servings: 6
Gallery
Spring Rolls with Carrot-Ginger Dipping Sauce Credit: Digital Cart Two
Spring Rolls with Carrot-Ginger Dipping Sauce
Credit: Digital Cart Two
Spring Rolls with Carrot-Ginger Dipping Sauce
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 rice-paper wrappers 2 cups radish sprouts ( 1/2 ounce) 1 red beet, trimmed and thinly sliced crosswise 1 medium carrot, peeled and julienned 1 cucumber, julienned 1 red bell pepper, stem and seeds removed, julienned 3/4 cup coarsely grated daikon 3 medium carrots, peeled and coarsely chopped 1 small shallot, quartered 2 tablespoons coarsely grated peeled fresh ginger 1/4 cup rice-wine vinegar (not seasoned) 2 tablespoons low-sodium soy sauce 1/4 teaspoon toasted sesame oil Pinch each of coarse salt and freshly ground pepper 1/4 cup vegetable oil 1/4 cup water
Directions
Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.
Reviews (7)
Add Rating & Review 163 Ratings 5 star values: 26 4 star values: 22 3 star values: 70 2 star values: 39 1 star values: 6
Reviews (7)
Add Rating & Review 163 Ratings 5 star values: 26 4 star values: 22 3 star values: 70 2 star values: 39 1 star values: 6
Add Rating & Review
163 Ratings 5 star values: 26 4 star values: 22 3 star values: 70 2 star values: 39 1 star values: 6
163 Ratings 5 star values: 26 4 star values: 22 3 star values: 70 2 star values: 39 1 star values: 6
163 Ratings 5 star values: 26 4 star values: 22 3 star values: 70 2 star values: 39 1 star values: 6
5 star values: 26 4 star values: 22 3 star values: 70 2 star values: 39 1 star values: 6
Martha Stewart Member Rating: Unrated 02/03/2014 These look so delicious! I would love to have this for lunch everyday ! Martha Stewart Member Rating: Unrated 02/24/2012 These were very easy to make. I was told by guests that the sauce was a little overpowering with ginger, but still tasty. Martha Stewart Member Rating: Unrated 04/30/2010 This dipping sauce is so delicious and really versatile. I like using it as a salad dressing too! Martha Stewart Member Rating: Unrated 07/22/2009 I too would like to know how far in advance these can be made, and how to store them so they don't stick together. Martha Stewart Member Rating: Unrated 06/01/2008 How far in advance can these be made? Martha Stewart Member Rating: Unrated 04/23/2008 Once the rice-paper wrappers are soaked, they are ready to eat. So you don't have to do anything with them once they're rolled, kerinholland, except eat them! Martha Stewart Member Rating: Unrated 04/05/2008 This recipes is missing what to do after the rolls are rolled. They dont go from pliable to ready to eat magically! ? Or am I missing something.... On a better note, the carrot - ginger dressing is to die for!Martha Stewart Member
Rating: Unrated 02/03/2014
These look so delicious! I would love to have this for lunch everyday !
Rating: Unrated
Rating: Unrated 02/24/2012
These were very easy to make. I was told by guests that the sauce was a little overpowering with ginger, but still tasty.
Rating: Unrated 04/30/2010
This dipping sauce is so delicious and really versatile. I like using it as a salad dressing too!
Rating: Unrated 07/22/2009
I too would like to know how far in advance these can be made, and how to store them so they don’t stick together.
Rating: Unrated 06/01/2008
How far in advance can these be made?
Rating: Unrated 04/23/2008
Once the rice-paper wrappers are soaked, they are ready to eat. So you don’t have to do anything with them once they’re rolled, kerinholland, except eat them!
Rating: Unrated 04/05/2008
This recipes is missing what to do after the rolls are rolled. They dont go from pliable to ready to eat magically! ? Or am I missing something…. On a better note, the carrot - ginger dressing is to die for!
All Reviews for Spring Rolls with Carrot-Ginger Dipping Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spring Rolls with Carrot-Ginger Dipping Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
