Thai Spring Rolls with Sweet and Spicy Grape Dipping Sauce
These veggie-packed spring rolls pair perfectly with a spicy grape dipping sauce – a creative take on traditional Asian plum sauce.
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Glass container
- Mixing bowl
- Plate
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup Welch's 100% Grape Juice
- 1 tablespoon fresh ginger, peeled and minced
- 1 clove garlic, minced (about 1 teaspoon)
- 1 tablespoon tamari soy sauce (gluten-free if needed)
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- ¼ teaspoon crushed red pepper
- ¾ teaspoon corn starch mixed with 1 teaspoon water
- 10 spring roll skins (found in the Asian section of your grocery store)
- 1 medium English cucumber, cut into matchsticks (about 1 1/3 cup)
- 15 baby carrots, cut into matchsticks (about ¾ cup)
- 1 avocado, sliced thinly (about 1 1/3 cup)
- 10 small basil leaves
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