Spring Rolls with Carrot-Ginger Dipping Sauce | Whole Living Eat Well - Whole Living

Ingredients

• For the Spring Rolls:
• 6 rice-paper wrappers
• 2 cups radish sprouts (1/2 ounce)
• 1 red beet, thinly sliced crosswise
• 1 medium carrot, peeled and julienned
• 1 cucumber, julienned
• 1 red bell pepper, stem and seeds removed, julienned
• 3/4 cup coarsely grated daikon
• For the Carrot-Ginger Dipping Sauce:
• 3 medium carrots, peeled and coarsely chopped
• 1 small shallot, quartered
• 2 tablespoons coarsely grated fresh ginger
• 1/4 cup rice-wine vinegar (not seasoned)
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon toasted sesame oil
• Pinch each of coarse salt and freshly ground pepper
• 1/4 cup vegetable oil
• 1/4 cup water