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

 * 1) Whisk all sauce ingredients in a small bowl then divide sauce into small individual dipping bowls per person.
 * 2) Soften spring roll wrappers according to package instructions.
 * 3) In a medium-sized bowl, combine carrots, cabbage, mint, celery, scallions and soy sauce and mix thoroughly.
 * 4) Spoon equal amounts of vegetable mixture in the center of each wrapper.
 * 5) Fold bottom of wrap half-way over mixture then fold the left and right sides over the folded end, overlapping.
 * 6) Steam wraps in a vegetable steamer for about 5–7 minutes or until heated through then serve immediately.