Delicious with School Garden Rice Paper Roll-Ups, aka Summer School Spring Rolls. This sauce has a strong flavor which compliments the light flavors of the raw veggies and rice.
Tip: Go easy on the spices when working with kids who have a sensitive palate.
- 1 t dried ginger or 1 T fresh minced ginger
- 1/4 c tamari soy sauce
- 1 t lemon zest freshly grated
- 1 fresh lemon juiced
- 1 t honey
- 1 t brown rice vinegar
- 1 T, about 4 leaves chives minced
- 1 T cilantro minced (optional)
- 1 t garlic minced (optional)
- 1 T sesame oil (optional)
- 1/4 t hot pepper ground
Combine all ingredients in bowl and whisk vigorously.
To serve with spring rolls, it is optimal to provide individual small dipping saucers. <br/>
Some tips from Cat on working with kids to make this recipe: Dipping Sauce
Have an ‘old-fashioned’ lemon squeezer dish available and let kids take turns twisting and turning to squeeze out the juice. Let the kids measure every thing, but do oversee the process. The older students like to be the readers of the recipe. Make a double recipe and have the kids do the math. Older students can mince herbs, or instead use the cuisinart. Use a small to medium whisk and deep bowl with straight sides. Have kids sit and whisk till their heart is content!Spring Rolls Start by having kids read the recipe, and then figure out what they need to harvest. Kids are great harvesters. They can wash everything too. I like to use a cuisinart to do the shredding and let the kids have turns pressing the button and scooping out the contents in to bowls with a rubber spatula. I am in charge of the blade which is scary sharp. The hardest part about rolling the wraps is getting them tight without tearing the thin paper. There are always some kids that are very good at this.
Read about our work with Thetford Elementary School in Cat’s December, 2012 Farm Note.
photos: CCF staff