Fresh Vegetable Spring Rolls with Two Dipping Sauces

Recipe courtesy Bobby Flay

Prep Time: 1 hr 30 min

Ingredients

• 1 cup shredded Napa cabbage
• 1 cup shredded carrot
• 1/2 cup finely sliced green onion
• 1 red pepper thinly sliced
• 6 large shiitake mushrooms, grilled and sliced thin
• 2 cups bean sprouts
• 1/2 cup chopped cilantro
• Salt and freshly ground pepper
• 8 very thin 8-inch square spring roll wrappers

Directions

Combine all vegetables in a bowl and season with salt and pepper to taste. 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.

Garlic-Soy Dipping Sauce:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons peanut oil
• 1 teaspoon hot sesame oil
• 1 teaspoon minced garlic
• Pinch of sugar

Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hot chile oil
• 1/2 cup cilantro leaves, finely chopped

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