Fresh Vegetable Spring Rolls With Two Dipping Sauces

Recipe Ingredients

1 cup	237ml	Shredded Napa cabbage
1 cup	110g / 3.9oz	Shredded carrot
1/2 cup	31g / 1.1oz	Finely-sliced green onion
1		Red pepper - thinly sliced
6		Shiitake mushrooms - grilled, sliced thin (large)
2 cups	320g / 11oz	Bean sprouts
1/2 cup	8g / 0.3oz	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Spring roll wrappers, very thin, 8" square
		Garlic Soy Dipping Sauce
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	Rice vinegar
2 tablespoons	30ml	Peanut oil
1 teaspoon	5ml	Hot sesame oil
1 teaspoon	5ml	Minced garlic
1		Sugar
		Spicy Peanut Dipping Sauce
2 tablespoons	30ml	Finely-chopped garlic
1/2 cup	99g / 3.5oz	Smooth peanut butter
1/2 cup	118ml	Soy sauce
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Rice vinegar
1 tablespoon	15ml	Hot chile oil
1/2 cup	8g / 0.3oz	Cilantro leaves - finely chopped

Recipe Instructions

Combine all vegetables in a bowl and season with salt and pepper to taste.

Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A23) - from the TV - FOOD NETWORK

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