Spring Rolls with Carrot-Ginger Dipping Sauce

6 rice-paper wrappers
1 red beet, trimmed and thinly sliced crosswise
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red bell pepper, stem and seeds removed, julienned
3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
1/4 c. Honey Ginger White Balsamic
2 Tbsp. low-sodium soy sauce
1/4 tsp.  Toasted Sesame Oil
Pinch each of coarse salt and smoked ground pepper
1/4 c. Blood Orange Olive Oil
1/4 c. water

Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the beet slices, carrot, cucumber, and bell pepper on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls. Make the dipping sauce: Puree carrots, shallot, honey ginger balsamic, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add Blood Orange Olive oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.

*Tested in Asian Cooking Class

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