Learn to make our Spring Rolls at home!
1 Pound Green Cabbage, Shredded
½ Medium red onion, Sliced Thin
8 oz Shiitake Mushrooms, Steamed and sliced thin
6 oz Carrots, Julienned
4 oz Peas, Frozen
3 Tablespoons Garlic, Chopped
1.5 Tablespoons Ginger, Chopped
2 Bunches of Cilantro, Chopped
2 Bunches pf Basil, Chiffonade
1 Bunch of Scallions, Sliced Thin
4 Tablespoons Sambal
.5 Cup Ginger Dressing
3 Tablespoons Soy Sauce
Salt & Pepper to taste
In large pot, warm over medium high heat 1 Teaspoon of grapeseed oil and 1 Tablespoon of sesame oil. Add onions and ginger, sauté. Add garlic and sauté another minute and a half, don’t over brown garlic. Add sambal then cabbage, mushrooms and carrots, season with salt and pepper. Cook cabbage mix about 4 minutes and deglaze with soy, ginger dressing. Re-season. Add peas, toss together. Transfer to a sheet pan to cool, sprinkle herbs on warm mix and cool completely. Once cooled, squeeze out excess moisture with a kitchen towel and store properly.