Spring Cabbage Salad Rolls

Spring Cabbage Salad Rolls

Published on 28/04/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

[google-translator]

There are many kinds of cabbage on the market now. The most common one in Japan is like Spring cabbage. Each leaf is very soft (but crunchy).

Ingredients

  • 1/4 cabbage (such as Spring cabbage)
  • 2 or 3 Spring vegetables (different colours if possible)
  • 20g crème fraiche
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1 red small chilli pepper
  • A few drops of Raayu in preference (Chinese chill oil. Can be replaced with a different chill oil)
  • 1/2 tsp sesame or walnut oil
  • 2 tbsp water
  • Touch of salt for cabbage
  • 6 rice papers

Instructions

  1. Cut off the core of the cabbage, if it's too hard. Then cut into fine strings and sprinkle with salt. Place in a bowl, cover, then cook it in a microwave for 2 minutes until it become little bit tender. Squeeze out the water. Set aside.
  2. Cut all other vegetables into long string shapes. If needed, boil these vegetables. Set aside.
  3. Sork rice paper in water 30 seconds until it softens. Move it onto a dry plate. Spread the cabbage on the rice paper, add the other vegetables and cream fraiche. Roll it, then place it joint side sown.
  4. Cut the fresh spring roll in half, if it needs. Serve with the sauce.
  5. < Sauce >: Finely chop the small red chilli peppers and heat them in a pan with soy sauce, vinegar, sugar, and water. Boil for 1 minute. Add sesame or walnut oil, and If you like hot spicy flavours, add a few drops of Raayu.