Garden Spring Rolls and Dipping Sauce Recipe
Ingredients
| Rice package | 2 (FOR THE SPRING ROLLS:) | |
| Carrot | 1 Cup (16 tbs), grated (FOR THE SPRING ROLLS:) | |
| Bean sprouts | 1/4 Cup (16 tbs) (FOR THE SPRING ROLLS:) | |
| Cucumber | 1 , julienned (FOR THE SPRING ROLLS:) | |
| 1 red bell pepper, stem and seeds removed, julienned | ||
| 4 green onions finely chopped, use only the green part | ||
| Garlic | 1 Clove (5gm) (FOR THE DIPPING SAUCE:) | |
| Carrots | 2 Medium, chopped (FOR THE DIPPING SAUCE:) | |
| 2 tablespoons coarsely grated peeled fresh ginger | ||
| ¼ cup rice wine vinegar (nor seasoned) | ||
| 2 tablespoons low-sodium soy sauce | ||
| Toasted sesame oil | 1/4 Teaspoon (FOR THE DIPPING SAUCE:) | |
| Pinch each of coarse salt and freshly ground black pepper | ||
| ½ teaspoon red pepper flakes | ||
| Vegetable oil | 3 Tablespoon (FOR THE DIPPING SAUCE:) | |
| Water | 3 Tablespoon (FOR THE DIPPING SAUCE:) | |
Directions
SPRING ROLLS:
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.
DIPPING SAUCE:
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
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.
DIPPING SAUCE:
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
Chef
