Summer Rolls with Ginger Dipping Sauce

  • Preparation Time20 mins
  • DifficultyMedium
1 medium carrot, julienned
For dipping sauce:
1 small cucumber, julienned
1/2 cup bean sprouts
4 to 5 scallions, julienned
6 water chestnuts, thinly sliced
1 tablespoon minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1/2 teaspoon fish sauce
8 (8-inch) rice sheets (plus more in case some tear)
Warm water, for soaking rice sheets

For the dipping sauce

1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
Pinch chopped scallions
Pinch chopped cilantro leaves
In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce. Mix well. 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.
In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.

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