Spring Roll Filling (or Cooked cabbage slaw)

Cooked Cabbage Slaw

4 cabbage leaves, sliced thin
2 cups of red, yellow, or green peppers
1/2 onion, diced
2 carrots, grated or julienned
1/2 cup water
5 tbsp soy sauce
ginger and garlic, to taste
dash of rice vinegar

Add add all above ingredients to a large pan, and cook covered for 10 minutes or until tender. At least let the liquid evaportate out. You can use this mixture in Thai Spring Rolls, or eat as is.

If making Thai Spring Rolls, add mixture to spring roll skin (be sure to dip the skin in boiled water for 15 seconds.) Below is the Thai dipping sauce for the spring rolls:

1/2 tbsp peanut butter
5 tbsp soy sauce
ginger, garlic & onion, if desired
dash of rice vinegar
2 tsp honey or agave, if desired
dash of sesame seeds
water, if needed to get desired consistency

You can make your own dipping sauce out of very little ingredients. Actually I didn't use half of the ingredients listed in the dipping sauce recipe, but they are suggestions for you ^_^ Simply stir all ingredients together to get desired consistency.

Cabbage is high in vitamin K, vitamin C, and fiber -- even after eating cabbage cooked. Peppers are also high in vitamin C. They also contain a high percentage of vitamin A and E. Carrots also provide vitamin A. Peanut butter is not quite healthy, but peanuts and sesame seeds provide vitamin E and protein. Very healthy snack!