1 1/2 cup(s) shredded cabbage
1 1/2 cup(s) shredded carrots
1 tbsp each black & tan sesame seeds
Juice of 1 lime
2 cups dried crispy matsutake mushrooms – re-hydrated
1 tsp coconut oil
handful of alfalfa sprouts
12 spring roll wrappers
For the peanut dipping sauce
2 tbsp creamy peanut butter
2 tbsp organic tamari
1 tbsp organic rice vinegar
1 tsp ground fresh chili paste
1 tsp maple syrup
Finely shred the cabbage and carrots in a food processor or by hand. Place carrots and cabbage in a small mixing bowl. Add black & tan sesame seeds. Mix in lime juice and set aside.In a medium frying pan melt coconut oil over medium high heat – add re-hydrated mushrooms and saute until crispy and golden brown. Remove from heat and set aside.
Fill a pie plate or casserole dish (large enough to completely emerge your rice paper spring roll paper) with hot water. Set up your wrapping station: Make sure to have your mushrooms, filling and alfalfa sprouts within arms reach.
Working with one spring roll wrapper at a time, submerge rice paper round into the warm water until it softens, transfer the round to the work surface. Place 2 tablespoons of the carrot/cabbage mix, a few alfalfa sprouts and 2-3 slices of mushrooms on the wrapper and roll up the spring roll.To make the peanut dipping sauce: whisk all the ingredients in a mixing bowl until completely unified.
Adapted from Sunday Morning Banana Pacakes Vegan Blog
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This recipe was most recently featured in
Boston Organics Newsletter No. 50 of 2013.