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  • Fresh Vegetable Spring Rolls With Two Dipping Sauces

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    Fresh Vegetable Spring Rolls With Two Dipping Sauces
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Shredded Napa cabbage
    • 1 c. Shredded carrot
    • 1/2 c. Finely-sliced green onion
    • 1 x Red pepper thinly sliced
    • 6 lrg Shiitake mushrooms grilled, sliced thin
    • 2 c. Bean sprouts
    • 1/2 c. Minced cilantro Salt to taste Freshly-grnd black pepper to taste
    • 8 x Spring roll wrappers, very thin, 8" square
    • 1/2 c. Soy sauce
    • 1/4 c. Rice vinegar
    • 2 Tbsp. Peanut oil
    • 1 tsp Warm sesame oil
    • 1 tsp Chopped garlic
    • 1 pch Sugar
    • 2 Tbsp. Finely-minced garlic
    • 1/2 c. Smooth peanut butter
    • 1/2 c. Soy sauce
    • 1 tsp Sugar
    • 1 Tbsp. Rice vinegar
    • 1 Tbsp. Warm chile oil
    • 1/2 c. Cilantro leaves finely minced

    Directions

    1. Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, mix in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
    2. Garlic-Soy Dipping Sauce: Combine all ingredients in a small bowl.
    3. Spicy Peanut Dipping Sauce: Combine all ingredients in a bowl and whisk till smooth, add in cilantro just before serving.
    4. This recipe yields 4 servings.

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