![\"089\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/089.jpg\")
<\/a><\/p>\nNapa Cabbage Spring Rolls – vegan<\/strong><\/p>\n 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!<\/p>\n 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)<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u767d\u83dcde\u751f\u6625\u5dfb\u304d\u98a8<\/strong><\/p>\n \u767d\u83dc\u3063\u3066\u51ac\u306e\u91ce\u83dc\u3060\u3068\u601d\u3063\u3066\u3044\u305f\u3051\u3069\u3001\u5148\u65e5\u7f8e\u5473\u3057\u305d\u3046\u306a\u3082\u306e\u304c\u5b89\u304f\u58f2\u3063\u3066\u3044\u305f\u306e\u3067\u304a\u8cb7\u3044\u4e0a\u3052\uff5e\uff01<\/p>\n \u3067\u3001\u4f55\u3092\u4f5c\u308d\u3046\u304b\u8ff7\u3063\u305f\u672b\u3001\u3053\u3093\u306a\u3082\u306e\u304c\u51fa\u6765\u4e0a\u304c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30d9\u30c8\u30ca\u30e0\u306e\u751f\u6625\u5dfb\u304d\u98a8\u306a\u3093\u3060\u3051\u3069\u3001\u6625\u5dfb\u304d\u306e\u76ae\u306e\u4ee3\u308f\u308a\u306b\u3055\u3063\u3068\u8339\u3067\u305f\u767d\u83dc\u3067\u5dfb\u3044\u305f\u3082\u306e\u3002<\/p>\n \u30d9\u30c8\u30ca\u30e0\u751f\u6625\u5dfb\u304d\u3068\u4e00\u7dd2\u3067\u3001\u30df\u30f3\u30c8\u3068\u30d0\u30b8\u30eb\u3092\u5fcd\u3070\u305b\u308b\u306e\u304c\u30df\u30bd\u3002<\/p>\n \u767d\u83dc\u304c\u3057\u3083\u304d\u3057\u3083\u304d\u3067\u3001\u7f8e\u5473\u3057\u3044\uff5e\uff01\uff01<\/p>\n \u767d\u83dc\u3001\u307e\u3060\u6ca2\u5c71\u6b8b\u3063\u3066\u3044\u308b\u306e\u3067\u3001\u6b8b\u308a\u306f\u3084\u3063\u3071\u308a\u30b9\u30fc\u30d7\u304b\u306a\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28],"tags":[],"class_list":["post-29970","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29970"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29970\/revisions"}],"predecessor-version":[{"id":29985,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29970\/revisions\/29985"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"