- 4
Ingredients
- VEGETABLE MARINADE:
- 1 cup shredded Napa cabbage
- 1 cup shredded carrot
- 1/2 cup finely-sliced green onion
- 1 red pepper thinly sliced
- 2 cups bean sprouts
- 1/2 cup chopped cilantro
- 1 cucumber, julienned
- 2 oz rice noodles, cooked
- 8 spring roll wrappers, very thin, 8" square
- 4 cups hot water
- 1 tea Sesame Oil
- 1/4 c rice vinegar
- 2 tea minced ginger
- GARLIC-SOY DIPPING SAUCE:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons peanut oil
- 1 teaspoon minced garlic
- 1 pinch sugar
- SPICY PEANUT DIPPING SAUCE:
- 2 tablespoons finely-chopped garlic
- 1/2 cup smooth peanut butter
- 1/2 cup soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hot chile oil
- 1/2 cup cilantro leaves finely chopped
Preparation
Step 1
Combine all vegetables in a bowl and season with marinade. Let sit for one hour and drain.
Pour the hot water into a large bowl. Dip 1 spring roll sheet in the water for about 30 seconds or until it is pliable. Remove the spring roll sheet from the water and place it on a wet towel. Let stand for 30 seconds (if the spring roll sheet is still stiff, sprinkle it with more water).
Place ¼ cup of Vegtebles on the sheet and roll up.
Fold the bottom edge of the spring roll sheet over the filling, then fold in the ends of the sheet. Continue rolling the sheet around the filling and into a cylinder. Repeat with remaining spring roll sheets, crab meat, green onions, carrots, bean sprouts, cilantro leaves and peanuts.
Using a very sharp large knife, cut the spring rolls crosswise on the diagonal in half. Arrange the spring rolls on a plate. Garnish with the cilantro sprigs and serve with the dipping sauce.
Garlic-Soy Dipping Sauce: Combine all ingredients in a small bowl.
Spicy Peanut Dipping Sauce: Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.
This recipe yields 4 servings.