Rice Paper Rolls with Ginger and Vegetables
round Rice paper sheets
small Napa cabbage
walnut-sized piece Ginger root
- 4 tablespoons
- 1 teaspoon
- 1 splash
- 500 milliliters
Cilantro (or Thai basil, for garnish)
Spread rice paper between damp kitchen towels.
Remove outer leaves of cabbage, if needed, then cut into strips. Rinse cabbage and spin dry. Peel carrot and cut into long, thin strips. Rinse bean sprouts and spin dry. Peel ginger and finely chop.
Heat oil in a large non-stick pan. Sauté carrots for 2-3 minutes, turning occasionally. Add ginger, sambal oelek, cabbage and bean sprouts to pan and cook for 1-2 minutes, while stirring. Deglaze pan with a dash of rice wine.
Arrange vegetables on rice paper sheets, then fold edges and roll rice paper around filling. Press firmly to seal roll. Bring broth to a boil. Place rolls in a colander or a steamer over hot water and cook over low heat, 8-10 minutes. To serve, cut rolls in half diagonally and garnish with cilantro. Serve with dipping sauce, if desired.