Summer Rolls with Ginger Dipping Sauce

  • 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 coriander 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 coriander 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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