Spring roll Ingredients:
Spring roll wrappers
2 c. green cabbage, thinly sliced
3/4 c. snow peas
2 green onions, sliced
1 c. cooked brown rice
2 carrots, grated
1 tbsp lemon juice
1 tbsp Bragg’s
1 tsp ground ginger or fresh ginger
2 garlic cloves, chopped
Cilantro, desired amount
1/4 c. soy sauce
3 tbsp rice vinegar
1/2 tsp sugar
1 tsp minced garlic
2 tbsp mustard
1/4 c. water
1 tsp corn starch or more if desired
1. Put spring roll ingredients in a bowl and mix.
2. Place 1 spring roll wrapper in a frying pan of warm water. Once the wrapper is pliable, take out with fingers and place on a plate. Make sure that it is all spread out.
3. Place about 2 1/2 tbsp of veggie mix in the middle of the sheet. Fold wrapper over mix. Fold in both sides while holding. Finish rolling.
4. For the sauce, combine all ingredients in small saucepan and simmer for 3-5 minutes.
Serve spring rolls cold or room temperature. Do not cook. They will keep in the refrigerator for 1-2 days.