Spring Rolls with Carrot-Ginger Dipping Sauce
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Beet, red (1)
- Carrot, medium (4)
- Cucumber (1)
- Daikon (3/4 cup)
- Ginger, fresh (2 tablespoons)
- Radish sprouts (2 cups)
- Red bell pepper (1)
- Shallot, small (1)
- Condiments
- Rice-wine vinegar (1/4 cup)
Soy sauce, low-sodium (2 tablespoons)
- Cooking & Baking
- Each of coarse salt and freshly ground pepper (1 Pinch)
- Sesame oil, toasted (1/4 teaspoon)
- Vegetable oil (1/4 cup)
- Bread & Baked Goods
- Rice-paper wrappers (6)
- Drinks
- Water (1/4 cup)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published April 5, 2008 (4 years ago).
10 people saved this recipe.
