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Spring Rolls with Carrot-Ginger Dipping Sauce

Recipe photo courtesy of Digital Cart Two

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

Source: Martha Stewart Living, May 2007
Servings

Ingredients

Directions

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163
  • MS10633225
    3 FEB, 2014
    These look so delicious! I would love to have this for lunch everyday !
    Reply
  • 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.
    Reply
  • heyjen
    30 APR, 2010
    This dipping sauce is so delicious and really versatile. I like using it as a salad dressing too!
    Reply
  • 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.
    Reply
  • craftymamma
    1 JUN, 2008
    How far in advance can these be made?
    Reply
    • MS10590890
      16 JUL, 2017
      I've made them 2 or 3 days in advance and wrapped each one in a damp paper towel followed by copious amounts of plastic wrap and store in the fridge. Suspect they'd last a few days more.
  • 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!
    Reply
  • 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!
    Reply

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