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Vietnamese Spring Rolls Serves 8
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INTRODUCTION
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Vietnamese Spring Rolls are made from Shiitake Chow Mein. These wraps are fun to create and a beautiful way to present a salad.
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INGREDIENTS
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VEGETABLE FILLING
1. 2 cups left-over Shiitake chow mein
2. 3 green onions, slivered
3. 4 cups Mung bean sprouts
4. 1 cup fresh mint leaves
5. 1 small bunch cilantro
6. 2 Heads Napa cabbage
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OTHER INGREDIENTS
1. 8 Vietnamese wrappers
2. 1 cup left-over Oriental Dressing
3. 1 cup Tahini Ginger Sauce, from recipe
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INSTRUCTIONS
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PREPARE
Equipment:
PROCESS
Prepare vegetable ingredients and create an assembly line for quick stacking. Dip wrapper in a tray of filtered water. Lay the wrapper on a flat clean surface. Lay two Napa leaves side by side on the bottom half of the rice wrapper. Layer ingredients inside the leaves. Fold in the sides and tightly roll the wrapper being careful not to rip the wrapper. Slant cut the roll and stack the two halves on top of one another.
PRESENT
Serve stacked on top of each other with a side of Oriental Dressing and Tahini Ginger.
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For more recipes from Chef Mandy, please visit her website, www.eatingintheraw.org.