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Servings: 6 (2 rolls is 1 serving)
Fat: 16 g
Cholesterol: 0 mg
Sodium: 823 mg
Protein: 11 g
Carbohydrate: 76 g
Fiber: 7 g
2 ounces dry rice stick noodles
1 red onion, cut lengthwise into ½-inch crescents
2 teaspoons minced garlic
2 tablespoons canola oil
½ teaspoon red pepper flakes
1 tablespoon minced fresh ginger
8 cups shredded red cabbage (about 1 head)
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 teaspoon sea salt
1 tablespoon tamari soy sauce
2 tablespoons finely shredded fresh mint
2 tablespoons finely shredded fresh basil
1 tablespoon chopped fresh cilantro
¼ cup canola oil
1 tablespoon Asian sesame oil
1 tablespoon Sucanat or fructose
1 16-ounce package filo dough, thawed
1 tablespoon sesame seeds
Marinated Napa Cabbage
1½ cups Plum Sauce
3 tablespoons julienned Pickled Ginger, plus more for garnish
Sesame seeds and minced scallions for garnish
To make the filling:
Place the noodles in a mixing bowl. Pour over boiling water to
cover. Let sit for 10 minutes, drain the noodles, and set them
In a large sauté pan or skillet, sauté the onion and garlic in the
canola oil over medium heat until slightly softened. Add the pepper
flakes and ginger and sauté for 2 minutes. Add the cabbage,
mushrooms, and salt. Sauté until the cabbage is softened, about 10
minutes. Add the tamari soy sauce and remove from the heat. Let
cool to room temperature. Mix in the noodles, mint, basil, and
cilantro, and set aside.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine the canola oil, sesame oil, and Sucanat. On
a clean, dry surface, lay 1 sheet of filo dough. (Cover the remaining
dough with a towel to keep it moist.) Brush some of the oil mixture
over the filo. Place 2 more sheets on top, brushing each with oil.
Place a 1-inch-wide by 1-inch-thick layer of filling across the bottom
of the filo. Roll the filo into a cylinder, starting from the filling
end of the dough. Repeat with remaining filling and sheets of filo.
Slice each roll crosswise into 4 equal pieces and place on the
prepared baking sheet. Brush the tops of the rolls with the remaining
oil mixture and sprinkle with the sesame seeds. Bake for 15 minutes,
or until lightly browned. Let cool for a few minutes before serving.
Mound a 1/3-cup portion of the Marinated Napa Cabbage in the center of
each of 6 serving plates. Place 2 of the spring rolls on the cabbage
and spoon 4 tablespoons of the Plum Sauce around the plate. Garnish
with julienne Pickled Ginger, sesame seeds, and minced scallions.