Summer Rolls with Carrot-Ginger Dipping Sauce

Rolls: Soak 1 rice paper wrapper in a large bowl of hot water just until pliable. Transfer to a work surface and smooth to make flat. Place 1/6 portion of sprouts, beets, carrots, cucumber, bell pepper, and daikon on bottom third of wrapper, leaving a 1 1/2 border. Fold bottom of paper over fillings, tuck in sides, and roll up tightly to enclose. Repeat with remaining wrappers and filling ingredients to make 5 more rolls. Sauce: Purée carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt and pepper Ina food processor until smooth. With machine running add canola oil and the. Water through the feeding tube in a slow, steady stream until smooth. Serve sauce with the summer rolls.