| Ingredients: |  |
| |
 |
|
|
2
tablespoons brown sugar |
|
2
tablespoons fresh ginger, grated |
|
4
teaspoons reduced sodium soy sauce (to reduce sodium in this recipe reduce the
amount of soy sauce) |
|
5 teaspoons
rice wine vinegar |
|
2
tablespoons tomato paste |
|
1/4 cup
cilantro, chopped
|
| Ingredients
for wraps and filling: |
|
|
|
8 rice spring
roll wrappers |
|
2 medium
carrots, peeled and shredded |
|
1 cup Napa
cabbage, shredded |
|
Small handful
of fresh mint, stems removed, chopped |
|
1 celery
stalk, thinly sliced |
|
4 scallions,
diagonally sliced |
|
1 tablespoon
soy sauce
|
| Directions: |
| |
| 1. |
Whisk all
sauce ingredients in a small bowl then divide sauce into small individual dipping
bowls per person. |
| 2. |
Soften spring
roll wrappers according to package instructions. |
| 3. |
In a medium-sized
bowl, combine carrots, cabbage, mint, celery, scallions and soy sauce and mix
thoroughly. |
| 4. |
Spoon equal
amounts of vegetable mixture in the center of each wrapper. Fold bottom of wrap
half-way over mixture then fold the left and right sides over the folded end,
overlapping. |
| 5. |
Steam wraps
in a vegetable steamer for about 5-7 minutes or until heated through then serve
immediately. |
