Food & Cooking Recipes Appetizers Spring Rolls with Carrot-Ginger Dipping Sauce 3.1 (163) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Digital Cart Two Servings: 6 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 ( ½ 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 ¾ cup coarsely grated daikon 3 medium carrots, peeled and coarsely chopped 1 small shallot, quartered 2 tablespoons coarsely grated peeled fresh ginger ¼ cup rice-wine vinegar (not seasoned) 2 tablespoons low-sodium soy sauce ¼ teaspoon toasted sesame oil Pinch each of coarse salt and freshly ground pepper ¼ cup vegetable oil ¼ 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. Rate it Print