Sanctuary Summer Spring Rolls

Spring rolls are a great way to serve vegetables for a party. Cabbage makes up the bulk of the stuffing and is loaded with phytonutrients that boost the body’s defence mechanism, detoxify and expel harmful toxins and hormones, and stimulate the production of cancer-fighting antibodies. Cabbage is also a good source of folate which helps in the production of red blood cells. Mushrooms are the best plant-based providers of niacin (vitamin B3), which provides the energy needed for cell production. They also contain riboflavin (vitamin B2) which provides the energy needed to activate enzymes required for proper functioning of the muscles, nerves and heart. 

Ingredients For 4 Rolls  

• 2 dried shitake mushrooms 
• 20 gm glass noodles 
• 2 tablespoons of virgin olive oil 
• ¼ onion, minced
• 10 gm kale leaves, shredded 
• 25 gm purple cabbage, shredded 
• 25 gm white cabbage, shredded 
• 20 gm straw mushrooms, finely sliced 
• ½ carrot, grated 
• 2 Chinese celery, chopped 
• ¼ block of tofu, diced 
• 2 tablespoons of low-sodium light soy sauce 
• 1 tablespoon of palm sugar syrup 
• 2 tablespoons of vegetable broth/stock 
• Pinch of pepper 
• 4 sheets of Vietnamese rice paper 
• 4 strips of red bell pepper 

Ingredients For Dips

• Plum sauce 
• Sweet and sour sauce 

Making The Vegetable Noodle Filling

1. Soften the dried mushrooms in water and then squeeze dry
2. Soak glass noodles in cold water until soft and transparent 
3. Using a pair of scissors cut the glass noodles into lengths that match the shredded cabbages 
4. Heat ½ tablespoon of oil in a non-stick pan 
5. Add in the onion first to flavour the oil. When they turn transparent, add in the mushrooms, vegetables and tofu. Stir-fry for about 2 minutes
6. Flavour with soy sauce and palm sugar syrup 
7. Add glass noodles to the vegetables. Continue to stir-fry for 1 minute 
8. Pour in the vegetable broth. Season with pepper and heat through 
9. The dish is ready when the glass noodles have absorbed all of the liquid 
10. Divide the noodle-vegetable mixture into 4 portions 

Assembling The Spring Rolls

1. Soften the rice paper in water for about 30 seconds 
2. Lay the rice paper on a clean dry surface 
3. Spoon one portion of the noodle-vegetable mixture across the rice paper near the bottom edge 
4. Flip the edge of the rice paper nearest to you over the stuffing to form a small fold. Place a piece of red pepper across the fold 
5. Fold in the right and left sides of the rice paper to form a pouch/envelope
6. Roll the rice paper upwards until you reach the top 
7. Brush the rice roll with the remaining oil to give it a sheen 
8. Steam assembled rice roll over boiling water for 3 minutes 
9. Serve with a choice of two dips for added flavour