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

Martha Stewart Living, May 2007

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Credit: Digital Cart Two

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (7)

163 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 70
  • 2 star values: 39
  • 1 star values: 6
Rating: Unrated
02/03/2014
These look so delicious! I would love to have this for lunch everyday !
Rating: Unrated
02/24/2012
These were very easy to make. I was told by guests that the sauce was a little overpowering with ginger, but still tasty.
Rating: Unrated
04/30/2010
This dipping sauce is so delicious and really versatile. I like using it as a salad dressing too!
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Rating: Unrated
07/22/2009
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.
Rating: Unrated
06/01/2008
How far in advance can these be made?
Rating: Unrated
04/23/2008
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!
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Rating: Unrated
04/05/2008
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!
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