Spring Rolls with Ginger-Carrot Dipping Sauce

Serves: 1
WW pp: 3

DIPPING SAUCE
2 TBSP carrot juice
2 tsp rice vinegar
1 tsp low-sodium soy sauce
1 tsp peeled and grated fresh ginger

1. Whisk together in small bowl for dipping sauce.


SPRING ROLLS
2 rice-paper wrappers
1/2 cup shredded carrots
1/2 cup red bell pepper strips
1 TBSP sliced scallions

1. Dip two rice-paper wrappers into a bowl of warm water until softened, about one minute. Transfer to work surface.

2. Top center of each wrapper with 1/4 cup shredded carrots, 1/4 cup red bell pepper strips, and 1 TBSP of sliced scallion.

3. Fold two opposite side in, then roll up to enclose filling. Serve with dipping sauce.


From: Fruits and Veggies A-Z


I did some with green bell pepper since I do not like red bell pepper. Next time I am going to saute the veggies and maybe add some others, like onion.