Summer Rolls with Ginger Dipping Sauce

The crunchy carrots and spicy ginger make these delicious all year round.

  • Preparation Time20 mins
  • Serves4
  • DifficultyMedium

For the summer rolls

1 medium carrot, julienned
1 small cucumber, julienned
110g bean sprouts
4 to 5 spring onions, julienned
6 water chestnuts, thinly sliced
1 tbsp minced fresh ginger
1 tbsp chopped coriander leaves
1 tbsp soy sauce
8 (20cm) rice sheets (plus more in case some tear)
Warm water, for soaking rice sheets
For dipping sauce:
1 tbsp sesame oil
2 tbsps soy sauce
1 tbsp fresh grated ginger
Pinch chopped spring onions
Pinch chopped coriander leaves
For the summer rolls:
1) In a medium bowl combine the carrot, cucumber, bean sprouts, spring onions, water chestnuts, ginger, coriander, soy sauce and fish sauce. Mix well.

2) Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seconds to soften. Place a spoonful of the mixture in the center of the sheet and fold into a square packet as if you were making a burrito. Repeat with the rest of the rice sheets and mixture.

3) Serve with ginger dipping sauce.

For the dipping sauce:
1) In a small bowl whisk sesame oil, soy sauce, ginger, spring onions and coriander.

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