The Recipe

Spring Rolls with Carrot-Ginger Dipping Sauce

COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
Spring Rolls with Carrot-Ginger Dipping Sauce
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Ingredients

DESCRIPTION

Pliable rice-paper wrappers envelope six vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar.



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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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