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Spring Rolls with Carrot-Ginger Dipping Sauce

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

1

Beet, red

4

Carrot, medium

1

Cucumber

3/4 cup

Daikon

2 tbsp

Ginger, fresh

2 cups

Radish sprouts

1

Red bell pepper

1

Shallot, small

2 tbsp

Soy sauce, low-sodium

1 pinch

Of coarse salt and freshly ground pepper

1/4 cup

Rice-wine vinegar

1/4 tsp

Sesame oil, toasted

1/4 cup

Vegetable oil

6

Rice-paper wrappers

1/4 cup

Water