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Spring Rolls with Carrot-Ginger Dipping Sauce


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

  • Servings: 6

Photography: Digital Cart Two

Source: Martha Stewart Living, 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
  • 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


  1. 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.

  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.

Reviews Add a comment

  • MS10633225
    3 FEB, 2014
    These look so delicious! I would love to have this for lunch everyday !
  • ScoutMa
    24 FEB, 2012
    These were very easy to make. I was told by guests that the sauce was a little overpowering with ginger, but still tasty.
  • heyjen
    30 APR, 2010
    This dipping sauce is so delicious and really versatile. I like using it as a salad dressing too!
  • larabell
    22 JUL, 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.
  • craftymamma
    1 JUN, 2008
    How far in advance can these be made?
  • Regan
    23 APR, 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!
  • kerinholland
    5 APR, 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!