Spring Rolls With Carrot Ginger Dipping Sauce Food

SPRING ROLLS WITH CARROT-GINGER DIPPING SAUCE

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.

CARROT GINGER SAUCE

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.

SUMMER ROLLS WITH GINGER DIPPING SAUCE

Steps:

• In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce. Mix well. Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seconds to soften. Place a spoonful of the mixture in the center of the sheet and fold into a square packet as if you were making a burrito. Repeat with the rest of the rice sheets and mixture.;
• In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.;

FRESH SPRING ROLLS

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.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

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.

SPRING ROLLS

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.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

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.