Asian Veggie Wraps with Ginger-Cilantro Dipping Sauce

Asian Veggie Wraps with Ginger-Cilantro Dipping Sauce from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Serves: 4
==Ingredients==
* 1 garlic clove, minced
* 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
* ¼ cup cilantro, chopped
=== 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==
# Whisk all sauce ingredients in a small bowl then divide sauce into small individual dipping bowls per person.
# Soften spring roll wrappers according to package instructions.
# In a medium-sized bowl, combine carrots, cabbage, mint, celery, scallions and soy sauce and mix thoroughly.
# 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.
# Steam wraps in a vegetable steamer for about 5–7 minutes or until heated through then serve immediately.
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Category:Sandwich Recipes
Category:Asian Vegetarian
Category:Napa cabbage Recipes
Category:Carrot Recipes
Category:Tomato paste Recipes