- 12 rice wrappers
- 1 small savoy cabbage, with 6 outer leaves removed
- 1 cup of chopped kale
- 2 tbs olive oil
- 1/2 tsp mustard seeds
- 1 tbs turmeric
- 2 green onions sliced thin
- 1/4 of a green pepper, thinly sliced
- 2 tsp of apple cider vinegar
- 1/2 tsp garlic salt
- pepper to taste
Spicy Peanut Dipping Sauce
- 2 tbs natural peanut butter (I used crunchy)
- 1 tsp sriracha ( or to taste)
- 1 tbs of hoisin sauce
- 1 clove of garlic grated
- 1- 2 inches of ginger peeled and grated
- 1/2 cup of water (less or more depending on how thick you like the sauce)
- 1 tbs of soy sauce (or to taste)
Remove the top 6 leaves from the cabbage, cut out the vein of the leaf, stack and slice thinly. Place in mixing bowl and set aside.
Core and slice the remaining cabbage into 1/4″ thick slices, picking through it to remove any chunky veins. Wash vein and chop kale.
Heat oil in a large non-stick skillet over medium high. Add mustard seeds and saute until they start to pop. Add cabbage and turmeric and cook for about 10 minutes. You can let it sit and brown to add flavour. Add kale and cook for another 3 minutes, add a small amount of water to soften the cabbage, but not too much to make it mushy. Cook until kale and cabbage are brown and tender but still retain their shape. Take off heat and leave to cool.
Slice green peppers and green onions thinly and add to the reserved raw cabbage. Dress with a few teaspoons of apple cider vinegar and set aside.
Make dipping sauce. Grate the garlic and ginger into a bowl and add peanut butter to make a paste. Mix in siracha, hoisin and soy sauce. Thin to your liking with water, a few teaspoons at a time. I used the whole 1/2 cup of water but I wanted a thin sauce. If needed add more soy sauce to make a saltier sauce or more hoisin for a sweeter sauce. Cover and refrigerate until you are ready to serve.
Set up your work area with the raw and cooked cabbage, some sort of work surface like a cutting board and a large shallow dish or wide bowl with very warm water. Dunk one sheet of rice paper in at a time and leave for at least 5 seconds, I usually run my hand around the edges to find the firmer edge then remove the sheet from the water and feather out unto the cutting board. Add about two tablespoons of cooked cabbage and about the same amount of raw cabbage the the middle of the bottom half of the sheet. Gently with your fingers pull the bottom edge up over the cabbage to form and tight pocket. Fold both the right and left edges in toward the centre (length-wise) then tightly pack and roll up the filling, place seal side down and let cool. Repeat process until the rest of the filling us used up.
Refrigerate rolls for about 15 minutes before serving. Cut in half on an 45 degree angle, serve with sauce on the side.