Spring Rolls with Dipping Sauce
16
30 minutes
5 minutes
Ingredients
1 Tbsp. sesame oil
8 cloves garlic, minced
1 bunch cilantro leaves
6 green onions
1⁄2 head Napa cabbage, cut into pieces
4 carrots, peeled
2 cups cooked bay shrimp/salad shrimp
1 Tbsp. soy sauce
1 tsp. salt and pepper to taste
16 spring roll wrappers
8 romaine leaves, ribs removed
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1⁄4 cup white wine vinegar
1⁄4 cup soy sauce
1 Tbsp. Honey
2 tsp. granulated sugar
1 tsp. minced ginger
1 clove garlic, minced
1⁄2 tsp. red pepper flakes
Directions
Heat 1 Tbsp. oil in small skillet on medium-high. Add garlic; cook 1 minute or until just brown.
Shred cabbage, carrots and green onions into food processor work bowl using the Shredding Disk. Stir in cilantro. Transfer mixture to a large mixing bowl; add shrimp, garlic, soy sauce, salt and pepper. Toss to combine. To assemble, follow directions on spring roll package for soaking and filling wrappers.
Place half of a romaine leaf on each wrapper; top with 3 Tbsp. filling. Roll up burrito style, folding in sides of wrapper as you roll. Repeat for each spring roll. Refrigerate.
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Mix all sauce ingredients in medium bowl until sugar and honey are dissolved. Refrigerate until ready to serve.