Summer Rolls with Ginger Dipping Sauce (Danny Boome) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 medium carrot, julienned |
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 |
1 tablespoon sesame oil |
2 tablespoons soy sauce |
1 tablespoon fresh grated ginger |
pinch chopped scallions |
pinch chopped cilantro leaves |
Directions:
1. For the dipping sauce:
2. 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.
3. For dipping sauce:
4. In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.
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