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Spring rolls with carrot ginger sauce recipe

Spring Rolls with Carrot-Ginger Dipping Sauce

These meatless spring rolls make the perfect lunch, appetizer, or light and healthy dinner.
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 rolls

Ingredients

For the Spring Rolls:

  • 6 rice paper wrappers
  • 6 small crisp lettuce leaves
  • 1 medium carrot peeled and julienned
  • 1 cucumber julienned
  • 3/4 cup coarsely grated daikon radish
  • 1 red pepper julienned (seeds removed)

For the Dipping Sauce:

  • 3 medium carrots peeled and coarsely chopped
  • 1 small shallot quartered
  • 2 tbsp coarsely grated peeled fresh ginger
  • 1/4 cup rice-wine vinegar
  • 2 tbsp low-sodium soy sauce
  • 1/4 tsp toasted sesame oil
  • pinch sea salt and pepper
  • 1/4 cup canola oil
  • 1/4 cup water

Instructions

For the Spring Rolls:

  1. Place all chopped vegetables except lettuce in a bowl and mix. 
  2. Quickly dip rice paper wrappers in a bowl of steaming hot water and lay on a flat surface. 
  3. Place 1/6 of the vegetable mixture in the center of a wrapper and add one lettuce leaf on top.  Roll up on one side and tuck in both edges and roll up until it is sealed.
  4. Continue with remaining wrappers and spring roll ingredients.
  5. After rolls are made, make the dipping sauce. 

For the Dipping Sauce:

  1. Place all ingredients in a food processor except oil and water. 
  2. Process the carrot mixture until smooth.  With machine running, add canola oil and water through feed tube in a slow, steady stream until sauce is well blended. 
  3. Serve with spring rolls.