Spring Rolls With Carrot Ginger Dipping Sauce Recipes

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SPRING ROLLS WITH CARROT-GINGER DIPPING SAUCE

Pliable rice-paper wrappers envelope six vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 16



Spring Rolls with Carrot-Ginger Dipping Sauce image

Steps:

  • Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
  • Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.

Nutrition Facts : Calories 185 g, Fat 10 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 239 g

6 rice-paper wrappers
2 cups radish sprouts ( 1/2 ounce)
1 red beet, trimmed and thinly sliced crosswise
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red bell pepper, stem and seeds removed, julienned
3/4 cup coarsely grated daikon
3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
2 tablespoons coarsely grated peeled fresh ginger
1/4 cup rice-wine vinegar (not seasoned)
2 tablespoons low-sodium soy sauce
1/4 teaspoon toasted sesame oil
Pinch each of coarse salt and freshly ground pepper
1/4 cup vegetable oil
1/4 cup water

SPRING ROLL DIPPING SAUCE

Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.

Provided by Jackie Smith

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8



Spring Roll Dipping Sauce image

Steps:

  • Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
  • Before serving, pour mixture into a small saucepan and heat. Serve warm.

Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g

¼ cup soy sauce
2 tablespoons hoisin sauce, or more as needed
1 tablespoon water
1 clove garlic, minced
1 teaspoon green onions, chopped
½ teaspoon toasted sesame oil
½ teaspoon white sugar
¼ teaspoon minced fresh ginger

CARROT GINGER SAUCE

Provided by Food Network

Time 30m

Number Of Ingredients 5



Carrot Ginger Sauce image

Steps:

  • With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.

1 1/2 pounds carrots
2 tablespoons ginger, peeled and chopped
1 tablespoon soy sauce
3 tablepoons canola oil
1 tablespoon rice wine

FRESH SPRING ROLLS

These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce.

Provided by Rayna Jordan

Categories     Appetizers and Snacks     Wraps and Rolls

Time 20m

Yield 20

Number Of Ingredients 6



Fresh Spring Rolls image

Steps:

  • In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
  • Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 3.9 g, Cholesterol 11.1 mg, Fat 0.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 29.5 mg, Sugar 0.2 g

1 cup finely shredded cabbage
1 (6.5 ounce) can shrimp, rinsed and drained
⅓ cup sweet and sour sauce
⅓ cup minced celery
¼ cup shredded carrots
20 rice wrappers (6.5 inch diameter)

SPRING ROLLS

These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.

Provided by SALLYCOOKS

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 20

Number Of Ingredients 16



Spring Rolls image

Steps:

  • Soak the vermicelli 30 minutes in warm water; drain.
  • In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
  • One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
  • In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g

2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
¾ (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Categories     turkey     Appetizer     Fry     Fall     Bon Appétit     Seattle     Washington     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 16

Number Of Ingredients 20



Spring Rolls with Soy-Ginger Dipping Sauce image

Steps:

  • Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
  • Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
  • Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
  • To make soy-ginger dipping sauce:
  • Whisk all ingredients in bowl to blend. Makes about 1 cup.

2 ounces dried mai fun noodles (thin rice stick noodles)*
12 ounces cooked shrimp or smoked turkey, chopped
1 cup finely chopped green cabbage
1/2 cup finely chopped peeled carrot
1/2 cup finely chopped green onions
1/2 cup chopped bean sprouts
1/4 cup finely chopped red bell pepper
2 teaspoons fish sauce (nam pla)*
16 egg roll wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
For Soy-Ginger Dipping sauce:
1 /2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup rice vinegar
2 green onions, finely chopped
4 teaspoons minced fresh ginger
3/4 teaspoon hon-dashi**
*Available at Asian markets and in the Asian section of some supermarkets.
**Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.

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