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Summer Rolls With Thai Dipping Sauce

Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield 12 appetizer servings


  • 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
  • Thai Dipping Sauce

How to Make It

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

  2. 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.

  3. 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.

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