Spring Rolls With Soy Ginger Dipping Sauce Recipes

EASY SPRING ROLL RECIPE WITH SOY GINGER DIPPING SAUCE AND A #NATURALLYFRESH GIVEAWAY

Steps:

• Combine the vegetables in a large bowl and mix to combine
• Prepare rice paper wrappers according to package instructions.
• Place 1/4 cup of vegetables onto wrapper (place closest to edge facing you)
• Roll up spring roll (fold edge closes to you over the vegetables. Tuck in sides. Continue rolling until completely wrapped)
• Let spring rolls sit under plastic wrap while you finish rolling them.
• MAKE DIPPING SAUCE
• into a small bowl combine the Naturally Fresh Ginger Dressing, the soy sauce, and the sesame oil. Whisk to combine. Pour into serving bowl and top with green onions and sesame seeds.
• Serve spring rolls with dipping sauce

SPRING ROLL DIPPING SAUCE

Steps:

• Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
• Before serving, pour mixture into a small saucepan and heat. Serve warm.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

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 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 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.