Friday, March 16, 2012

Spring Rolls with Carrot-Ginger Dipping Sauce

( May 2007)

·       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
Optional add-ons that I used: baked tofu, cilantro (game changer)
Dipping Sauce:
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 (gluten-free option: use Braggs Liquid Aminos)
·       1/4 teaspoon toasted sesame oil
·       Pinch each of coarse salt and freshly ground pepper
·       1/4 cup vegetable oil
·       1/4 cup water

1.     Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable (I also add RICE VINEGAR to the water to soften the rice paper). Transfer to a work surface (a glass cutting board works well). 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 (just like you would a burrito!). Repeat with remaining ingredients to make 5 more rolls.
2.     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.

*If this dipping sauce is not for you, try a peanut dressing-- also delicious with these spring rolls!

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