Ingredients
- 1 cup shredded Napa cabbage
- 1 cup shredded carrot
- 1/2 cup finely sliced eco-friendly onion
- 1 red pepper thinly sliced
- 6 large shiitake mushrooms, grilled and sliced thin
- 2 cups bean sprouts
- 1/2 cup chopped cilantro
- Salt and freshly ground pepper
- 8 very thin 8-inch square spring roll wrappers
- Garlic clove-Soy Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup grain vinegar
- two tablespoons peanut oil
- 1 teaspoon hot sesame oil
- 1 teaspoon minced garlic clove
- Pinch of sugar
- Spicy Peanut Dipping Sauce:
- two tablespoons finely chopped garlic clove
- 1/2 cup smooth peanut butter
- 1/2 cup soy sauce
- 1 teaspoon sugar
- 1 tablespoon grain vinegar
- 1 tablespoon hot chile oil
- 1/2 cup cilantro leaves, finely chopped
Directions
Combine all vegetables inside a bowl and season with pepper and salt to taste. Lay the spring roll wrappers on the flat working surface, pointed edge toward you. Place a 1/8 from the filling out the bottom third from the wrapper, bring the pointed edge within the filling, fold within the sides tightly. Dab the very best pointed edge with water and roll tightly. Serve with sauces.
Garlic clove-Soy Dipping Sauce:
Combine all ingredients in a tiny bowl.
Spicy Peanut Dipping Sauce:
Combine all ingredients inside a bowl and whisk until smooth, add cilantro right before serving.