VEGAN CABBAGE SPRING ROLLS

Gluten Free

Almost a No Cook !

A great spring roll without the carbs or gluten, one of natures best wraps, cabbage, not only a perfect parcel but adds another level of flavour.  So many variations of fillings you will never get bored of these.  Serve these with a flavoursome dipping sauce of soy sauce, mirin, brown rice vinegar, sesame oil and wasabi.

Ingredients

(makes 12)

12 whole cabbage leaves

400g bean sprouts
2 carrots julienned 

3 spring onions julienned 
4” piece ginger julienned

1/2 yellow pepper finely julienned 

1 tsp wasabi paste

1 tbsp light soy sauce

1/4 tsp sesame oil

First bring a large pan of water to a simmer, season with salt, blanch the cabbage leaves for 90 seconds, remove and drain on paper.  That’s all the cooking required.

Mix the wasabi paste, soy and sesame oil to form a paste.

Prepare all the spring roll ingredients and place in a pretty line up on your work top ready to go.

Take a cabbage wrap spread a tiny smear of the wasabi paste mix on the cabbage leaf just below the top center of the leaf, then start to place a small amount of each ingredient in the centre top third of the wrapper, to wrap, fold over the left side to the center and then the right side to the centre then just roll up all the way keeping the left and right sides tucked in.  Repeat until you have used up all the ingredients.  That’s it.

Dipping Sauce

Mix all the ingredients together

2 tbsp light soy sauce

1 tsp mirin

1/2 tsp rice wine vinegar

1 drop of sesame oil

1/2 tsp shaoxing wine

1 red chilli finely sliced