1 small cabbage, sliced
2 carrots, julienned finely
2-3 slices fresh ginger, julienned finely
bag of Taproot bean sprouts
1 T peanut oil (or other oil)
2-3 T soy sauce
2-3 T rice vinegar
rice paper wraps
Saute the cabbage in the oil for a few minutes. Add ginger. Add carrots, soy sauce and rice vinegar; saute a few more minutes. Add sprouts. Cook until carrots are tender-crisp (don't overcook).
Soften the wraps according to package directions. Spoon a small amount of the cabbage mixture onto each wrap and roll into a spring roll. Cover with a damp tea towel until ready to serve. Serve with Thai dipping sauce and more soy sauce.
Last night Kenneth used up a bunch of potatoes by making a big pot of scalloped potatoes, served with roast pork and steamed beet greens. A feast!