Yield: 1 serving
Spring rolls make a delicious centerpiece to any Asian-themed meal. For a more traditional roll, replace the cabbage leaf with a piece of rice paper dipped in water.
- 1 savoy or napa cabbage leaf
- 1⁄2 cup mung bean sprouts or shredded lettuce
- 1⁄4 cup grated carrots
- 1⁄4 cucumber, julienned
- 2 cilantro sprigs, or 2 fresh mint leaves
- 1 1⁄2 tablespoons Mock Peanut Sauce plus extra for dipping
- cutting board
- chef’s knife, 8-inch
- measuring cups
- measuring spoons
Cut off the thickest part of the cabbage leaf stem. Lay the leaf horizontally on the cutting board, with the inside facing up. Layer the sprouts, carrot, cucumber, and cilantro on the leaf. Drizzle with the Mock Peanut Sauce. Roll up the leaf, tucking in the ends as you go. Slice the roll into two pieces. Serve immediately.
For Vegetables with Mock Peanut Sauce: Omit the cabbage leaf. Toss the vegetables with the Mock Peanut Sauce and serve immediately.