Name: Spring Rolls with Dipping Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 16
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; 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

Spring Rolls with Dipping Sauce

Servings

Prep Time

30 minutes

Cook Time

5 minutes

Choppers

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

Dipping Sauce:

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.

Dipping Sauce:

Mix all sauce ingredients in medium bowl until sugar and honey are dissolved. Refrigerate until ready to serve.