Summer Rolls with Ginger Dipping Sauce

• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1/2 cup bean sprouts
• 4 to 5 scallions, julienned
• 6 water chestnuts, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1/2 teaspoon fish sauce
• 8 (8-inch) rice sheets (plus more in case some tear)
• Warm water, for soaking rice sheets
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon fresh grated ginger
• Pinch chopped scallions
• Pinch chopped cilantro leaves

1. In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce.
2. Mix well.
3. Take a rice sheet and dip in warm water.
4. Place it on a clean surface and leave it for a few seconds to soften.
5. Place a spoonful of the mixture in the center of the sheet and fold into a square packet as if you were making a burrito.
6. Repeat with the rest of the rice sheets and mixture.
7. In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.

carrot, cucumber, bean sprouts, scallions, water chestnuts, fresh ginger, cilantro, soy sauce, fish sauce, rice, water, sesame oil, soy sauce, ginger, scallions, cilantro

Taken from www.foodnetwork.com/recipes/danny-boome/summer-rolls-with-ginger-dipping-sauce-recipe.html (may not work)