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Author Notes: During my trip through Vietnam earlier this year, I ate a hell of a lot of summer rolls. Basically, they’re fresh spring rolls – the rice paper wrappers are dipped in water in order to make them malleable, then you add anything you like into them and serve them with nuoc cham, a Vietnamese dipping sauce.
For this recipe I decided to make a refreshing carrot and ginger dip – a really great, zingy dipping sauce, that also works great as a salad dressing if you add a bit more water to it to dilute it. —Anne's Kitchen
For the dip:
- 1 carrot
- 15 grams ginger
- 1 tablespoon miso paste
- 1 tablespoon rice wine vinegar
- 2 1/2 tablespoons olive oil
- 4 tablespoons water
- dried chili flakes
- salt and pepper
For the summer rolls:
- 1/4 lettuce
- 8 radishes
- 1/4 cucumber
- 2 spring onions
- mint leaves
- 5 Vietnamese rice paper wrappers
- 1 tablespoon sesame seeds
- Put all the dip ingredients into a blender and blend into a smooth dip. Refrigerate until needed.
- Tear the lettuce into rough chunks. Grate the radishes. Cut the cucumber in half and remove the seeds, then cut into thin sticks. Cut the spring onions into julienne strips.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water and leave to soak for 5 seconds.
- Lay the wrapper out in front of you and put some lettuce, radish, cucumber, spring onion and mint leaves into the middle. Don’t overfill the wrapper or it will be hard to roll. Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed. Keep on rolling tightly until the whole rice paper wrapper is rolled up. Cut each roll into three pieces and serve with the carrot dressing.