Garden Spring Rolls and Dipping Sauce
|For the spring rolls:|
|Rice paper spring roll wrappers||40 (2 Packages)|
|Grated carrot||1 Cup (16 tbs)|
|Bean sprouts||1⁄4 Cup (4 tbs)|
|Cucumber||1 , julienned|
|Red bell pepper||1 , stem and seeds removed, julienned|
|Green onion||4 , finely chopped (Use Only The Green Part)|
|For the dipping sauce:|
|Garlic||1 Clove (5 gm)|
|Carrots||2 Medium, chopped|
|Grated peeled ginger||2 Tablespoon (Fresh)|
|Rice wine vinegar||1⁄4 Cup (4 tbs) (Not Seasoned)|
|Low-sodium soy sauce||2 Tablespoon|
|Toasted sesame oil||1⁄4 Teaspoon|
|Coarse salt||1 Pinch|
|Freshly ground black pepper||1 Pinch|
|Red pepper flakes||1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
1. Soak one rice-paper wrapper in a large bowl of hot water until softened.
2. Place a pinch each of carrots, sprouts, cucumber, bell pepper and green onion on the wrapper toward the bottom third of the rice paper.
3. Fold ends in and roll tightly to enclose filling.
4. Repeat with remaining wrappers. Chill before serving.
1. Combine garlic, carrot, ginger, vinegar, soy sauce, sesame oil, salt and both types of pepper in a food processor and blend until smooth.
2. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream.
3. Chill and serve sauce with spring rolls.
TIP: Rice paper is tricky to work with, but remember if it rips you can often enclose the tear. Keep trying! The dipping sauce is fabulous with almost anything. I like to use it as a refreshing alternative to hummus.
NUTRITION INFORMATION PER SERVING:
Calories: 202, Calories from Fat: 81, Protein: 3 g, Carbs: 29 g, Dietary Fiber: 3 g, Sugars 3 g, Fat: 9 g, Sodium: 470 mg
Copyright © 2010 Tosca Reno with Stacy Baker, authors of Your Best Body Now: Look and Feel Fabulous at Any Age the Eat-Clean Way