Spring rolls with fresh vegetables and two dipping sauces

Ingredients:

Spring rolls

• 1 cup shredded Chinese cabbage
• 1 cup grated carrots
• 0.5 cup finely chopped green onions
• 1 red pepper, thinly sliced
• 6 large shiitake mushrooms, sautéed and thinly sliced
• 2 cups bean sprouts
• 0.5 cup chopped cilantro
• 8 very thin spring roll sheets measuring 20x20 cm.

Garlic-soy dipping sauce

• 0.5 cup soy sauce
• 1/4 tbsp. rice vinegar
• 2 tbsp. l. peanut butter
• 1 tsp. hot sesame oil
• 1 teaspoon crushed garlic
• A pinch of sugar

Spicy Peanut Dip

• 2 tbsp finely chopped garlic
• 0.5 cup creamy peanut butter
• 0.5 cup soy sauce
• 1 teaspoon of sugar
• 1 tbsp. l. rice vinegar
• 1 tbsp hot chili oil
• 0.5 cup finely chopped cilantro leaves

Preparation:

1. Combine all the vegetables in a bowl and season with salt and black pepper to taste. Place the spring roll sheets on a flat surface with one corner facing you. Place 1/8 of the filling in the bottom third of the sheet, fold the bottom corner over the filling, and fold the sides tightly. Moisten the pointed top edge with water and roll tightly. Serve with sauces.

2. Garlic-soy sauce:

   
   Mix all ingredients in a small bowl.

3. Hot Peanut Sauce:

   
   Combine all ingredients in a bowl and whisk until smooth, sprinkle with cilantro before serving.