- rice paper - 6 pieces
- radish sprouts - 2 Cups
- beet - 1 piece
- carrots - 4 pieces (1 cut into strips)
- cucumber - 1 piece
- sweet pepper - 1 piece
- Radish daikon - 3/4 Cups
- shallots - 1 piece (cut into 4 parts)
- ginger - 2 Art. spoons
- rice wine vinegar - 1/4 Glass
- soy sauce - 2 items. spoons
- Sesame oil - 1/4 Teaspoon
- Salt and ground pepper - - To taste
- vegetable oil - 1/4 cup
- water - 1/4 Glass
Soak one sheet of rice paper in a large bowl with hot water until soft. Lay the sheet on the work surface. Lay on the leaf 1/6 of the shoots of radishes, beets, carrots, cucumber, sweet pepper and radish daikon. Fold the ends tightly pressing the filling. Repeat with the rest of the ingredients to make 5 more rolls. Prepare the sauce. Beat 3 chopped carrots, shallots, ginger, vinegar, soy sauce, sesame oil, salt, pepper and in a food processor until smooth. While the combine is working, add vegetable oil and then water. Serve rolls with cooked sauce.
Servings: 6