Summer Rolls With Thai Dipping Sauce

Southern Living
Summer Rolls With Thai Dipping SauceRecipe
Photo: Tina Cornett; Styling: Leslie Byars Simpson
12 appetizer servings


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2 1/2 cups shredded carrot
1/2 pound cabbage, shredded
2 cups bean sprouts
1 cup minced fresh cilantro
1/4 cup chopped green onions
3 tablespoons minced fresh ginger
1/4 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons lite soy sauce
1 1/2 teaspoons Chinese five spice
1 teaspoon dried crushed red pepper
18 rice paper wrappers


Combine first 11 ingredients. Cover and chill at least 8 hours. Drain.

Place a rice paper wrapper in warm water for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/4 cup vegetable mixture below center of wrapper. Fold bottom corner over filling; fold in both sides, and roll up.

Place, seam side down, on a serving plate; cover with a damp towel. Repeat procedure with remaining wrappers and filling. Cut rolls in half; serve with Thai Dipping Sauce.

Note: Rice paper wrappers and fish sauce are available in large supermarkets and Asian grocery stores.

Created date

October 2003