Samantha Okazaki / TODAY
Tamari-Ginger Dipping Sauce
- ½ cup tamari soy sauce
- 1 Tbsp minced ginger
- 1 tsp minced scallion, from the light green part
- 1 tsp sesame oil (optional)
- 8-10 round rice paper wrappers, 8"-9" diameter
- 2 cups cooked chicken, cut into thin strips
- ½ pound cooked peeled shrimp
- 1 pound assorted green vegetables, steamed or blanched until crisp-tender, such as green beans, asparagus, broccoli, etc.
- 3 carrots, peeled and cut into thin strips
- 2 yellow or red bell peppers, cut into thin strips
- 1 zucchini, cut into thin strips
- 1 bunch scallions, trimmed and thinly cut (set some aside for dipping sauce)
- Lettuce leaves, washed and blotted dry, such as romaine, Boston, curly leaf, etc.
- 1 cup fresh mint leaves, pulled off stems
- 1 cup fresh basil leaves, pulled off stems
- Mix together the ingredients for the dipping sauce and set aside. Lay out the ingredients for the Summer Rolls before beginning, or place them on the dinner table for diners to make-their-own.
- Fill a large bowl with warm water and have a dry towel nearby. Submerge a rice paper wrapper in the water for 5-8 seconds, lift out and dab the edge on the towel and place onto a flat plate or wooden board.
- Beginning with the shrimp or chicken, lay a few pieces onto one half of the round, leaving at least 1-inch of border. (The rice paper wrappers are somewhat transparent, so the first items you place onto the wrapper will be seen through the roll, make it pretty!) Top with a few leaves of mint and basil, then layer vegetables and lettuce as you like, forming a log shape.
- Fold the edge of rice paper nearest the filling over the filling and begin rolling toward the other side. Halfway through, fold the short ends over to enclose the log, then continue rolling to the end. Repeat with more wrappers and place onto serving plates, with a small bowl of dipping sauce for each person.