Check out this yummy recipe for Veggie Spring Rolls from WildThyme with chef, Allison Davis!

 Vegetarian  Spring Rolls with Chili Peanut Dipping Sauce

Level: Easy

Ingredients

• 1 cup shredded Napa cabbage
• 1 cup shredded carrot
• 1/2 cup finely sliced green onion
• 1 bell pepper thinly sliced
• 6 large shiitake mushrooms, grilled and sliced thin
• 1/2 cup chopped cilantro
• Salt and freshly ground pepper
• Sesame oil
• 1 tsp fresh ginger minced (or ginger paste)
• 8 very thin 8-inch square spring roll wrappers

Chili Peanut Dipping Sauce:

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon chili sesame oil
• 1/2 cup cilantro leaves, finely chopped

Directions

Combine all vegetables in a bowl and season with salt and pepper to taste.  Saute  in a teaspoon of sunflower oil just slightly so vegetables are still crisp but mushrooms have a chance to release a bit of water. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

Chili Peanut Dipping Sauce:

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving