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Dipping Sauce lime juice sugar cilantro fish sauce fresh ginger garlic sesame oil red pepper Spring rolls canola oil garlic fresh ginger savoy cabbage onion soy sauce rice noodles grated carrot sesame oil rice paper
Viewed: 47 - Published at: 9 years agoIngredients
- Dipping sauce
- 1/4 cup fresh lime juice
- 3 tablespoons sugar
- 2 tablespoons chopped cilantro
- 2 teaspoons Thai fish sauce (nam pla)
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1 teaspoon sesame oil (dark)
- crushed red pepper flakes
- Spring rolls
- 1 teaspoon canola oil
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- 1/2 lb savoy cabbage, shredded
- 1 onion, sliced
- 1 tablespoon reduced sodium soy sauce
- 1 ounce rice noodles
- 1/2 cup grated carrot
- 2 teaspoons sesame oil (dark)
- 16 (6 inch) round rice paper sheets
Method
- To make the dipping sauce, whisk all the ingredients together.
- To make the spring rolls, heat large nonstick skillet over med heat.
- Add canola oil, then add garlic and ginger.
- Cook, stirring until fragrant.
- Stir in cabbage, onion, and soy sauce.
- Increase heat to med-high.
- Cook, stirring occasionally, until vegetables are tender.
- Transfer cabbage mixture to medium bowl.
- Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
- Let stand until soft, about 10 minute.
- Cut noodles into 2-inch lengths and stir into the cabbage mixture.
- Add carrot and sesame oil, toss to coat.
- To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
- Place 2 tbsp of vegetable mixture in center of wrapper.
- Fold in sides, and roll up to enclose the filling.
- Repeat process for all remaining rice papers.
- Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
- 3 Points for 2 rolls with 1 tbsp dipping sauce.
