Spring Rolls with Carrot-Ginger Dipping Sauce
INGREDIENTS
•
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
ADVERTISEMENT