spring roll filling:

• 1/2 small head of cabbage
• 3 oz match stick carrots
• 4 mushrooms
• 1/2 small onion
• 1/4 tsp garlic powder or granulated garlic
• 1 tsp tarragon
• 1 tsp Kosher salt (adjust to taste)
• large pinch of cinnamon
• small pinch of ground clove
  • optional - sauté with one or two whole cloves & remove before plating
• PAM or other zero-calorie cooking spray



garnish:

• fresh basil
• fresh mint
• 1 lime wedge
• 4 large lettuce leaves
• jalapeño, thinly sliced (optional)



kelp noodles:

• 4 oz kelp noodles
• 1/2 lemon
• star anise pod (optional)



dipping sauce:

• 1 TBSP Braggs Liquid Aminos
• 3-4 TBSP water
• 1/2 tsp Splenda or other zero-calorie sweetener
• 1/8 tsp fresh grated ginger root
• 1/3 green onion (scallion)

• rinse kelp noodles
• put noodles in a pot of water
• add juice from 1/2 lemon
  • this helps noodles have more of a “rice noodle” consistency and get a bit softer
  • for great authentic Vietnamese flavor, add star anise pod
• boil noodles 7 - 12 mins until preferred consistency
• drain and set aside (remove anise pod if used)
• chop fresh basil and mint and set aside with lime wedge for garnish
• thinly slice all veggies
• heat large non-stick skillet on med-high heat
• give it a nice spray of PAM
• add onions, mushrooms, garlic powder, tarragon, salt and pinches of cinnamon and clove
• sauté until onions and mushrooms soften slightly and spices become aromatic
  • Dorian prefers to do a very quick sauté so veggies are crunchy and borderline raw
• add small amounts of water as needed throughout the cooking process so veggies don't burn or stick to the pan
• add cabbage and carrots and sauté 1 - 3 minutes
  • Dorian sometimes adds the carrots after the sauté is done so they are raw and crunchy
• remove skillet from heat
• toss in cooked kelp noodles until fully incorporated
• in small bowl or ramekin mix dipping sauce ingredients
• sprinkle with chopped scallion
  • add any extra scallion you don't use in sauce, to garnish
• plate your meal, squeeze fresh lime over filling. sprinkle with basil and mint combo
• wrap filling in lettuce, dip in sauce and enjoy!
• helpful hints:
  • sometimes it is easier to put filling in middle of lettuce leaf, fold in half and eat like a taco
  • pour any leftover dipping sauce over filling and refrigerate; it tastes great as a noodle salad the next day!