Ingredients

• 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

Instructions

1. In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce. Mix well. Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seconds to soften. 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. Repeat with the rest of the rice sheets and mixture.;
2. In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.;