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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
  Water 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.

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

Recipe Summary

Preparation Time: 
30 Minutes

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Garden Spring Rolls And Dipping Sauce Recipe