Napa Cabbage Spring Rolls – vegan
I always thought napa cabbage was a winter vegetable, but I found a beautiful one on sale at the grocery store last weekend and I had to buy it. I love napa cabbage and I usually like to make soup with it. This time, however, I was in a mood for something lighter and I also wanted to make something that could feature the beautiful leaves. So I decided to make spring rolls like the ones you see at Vietnamese restaurants. Yes, I love Vietnamese spring rolls but I’m afraid of dealing with the thin rice wrappers so this was perfect! Some noodle, vegetables, and herbs were rolled up in quickly blanched napa cabbage leaves instead of rice wrappers. Making these were a lot of fun. It was just like making sushi but easier. These spring rolls taste so fresh and these feel so good for my body and soul!
You can make this too if you have: napa cabbage, Asian thin noodle, cucumber, tomato, avocado, or/and any other vegetables such as peppers, carrots, basil, mint, chili sauce (soy sauce, chili paste, sugar, honey, tahini, rice vinegar, lime juice)
Click here for recipe information.
白菜de生春巻き風
白菜って冬の野菜だと思っていたけど、先日美味しそうなものが安く売っていたのでお買い上げ～！
で、何を作ろうか迷った末、こんなものが出来上がりました。
ベトナムの生春巻き風なんだけど、春巻きの皮の代わりにさっと茹でた白菜で巻いたもの。
ベトナム生春巻きと一緒で、ミントとバジルを忍ばせるのがミソ。
白菜がしゃきしゃきで、美味しい～！！
白菜、まだ沢山残っているので、残りはやっぱりスープかな。
もう一つのブログはコチラ。
