Cabbage and Wild Mushroom Spring Rolls with Sweet and Sour Sauce

Serves: 4-5

Ingredients:

• 1 Frontera green cabbage, julienneed
• 2 Large carrots, julienned
• 1 package Angel hair rice noodle
• 2 tsp. olive oil (divided)
• 2 lb Crimini mushrooms
• 1 Red onion, diced
• 1 bunch Cilantro
• Salt to taste
• 1 pack Spring roll wrappers
• 1 tsp Cornstarch
• 2 tsp water

Directions: Spring Roll Filling

1. Julienne the cabbage and carrots using a cheese grater.
2. Cook the rice noodles according to the instructions on the package. Once the noodles are cooked, coat them with olive oil to ensure that they do not stick.
3. Using a sauté pan, sauté mushrooms in a teaspoon of olive oil until colorful, then add the onion and cook for two minutes.
4. Add  the cabbage and carrots to the pan and sauté. Once the vegetables develop an aroma, remove from the heat and cool.

Directions: Spring Rolls

1. Preheat the oven to 425 degrees.
2. In a small mixing bowl, add the cornstarch and water. Blend with a spoon or small whisk to create a solution. Set aside.
3. Lay out the spring roll dough and place a small tablespoon of filling in the center of each square wrapper. Roll the dough like a burrito, making sure that the back end is tucked under.
4. Leave a ½ inch tab at the opposite end (the open end) of the wrapper. Using your finger, spread cornstarch mixture across tab and fold over, ensuring that the end stays closed.
5. Bake the rolls on a cookie sheet turning them every 10 minutes until they are crispy. Serve with dipping sauce.

Dipping Sauce:

• 1/3 cup rice wine vinegar
• ¼ cup minced ginger
• ½ cup olive oil
• ½ cup Thai chili sauce
• 1 lemon, zested and juiced
• 2 cloves garlic, peeled
• ½ cup sugar
• Salt to taste

Directions:

1. Using a food processor or blender, add all ingredients to the blender and pulse as ingredients come together. Adjust seasoning as necessary.

Michelle M. Gonsalves
Executive Chef
Frontera Produce LTD