Spring Rolls with Carrot-Ginger Dipping Sauce

By mluoceanbeach

Ingredients

• 6 rice paper wrappers
• 6 lettuce leaves (small, crisp)
• 1 medium carrot (peeled and julienned)
• 1 cucumber (julienned)
• 1 red pepper (julienned, seeds removed)
• 3 /4 cup daikon (coarsely grated)
• 3 medium carrots (peeled and coarsely chopped)
• 1 shallot (small, quartered)
• 2 tablespoons peeled fresh ginger (coarsely grated)
• 1 /4 cup rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 1 /4 teaspoon toasted sesame oil
• 1 pinch sea salt (and pepper)
• 1 /4 cup canola oil
• 1 /4 cup water

Details

Adapted from yummly.com

Preparation

Step 1

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