This is an Asian inspired dish with some French technique. In culinary school, we would wrap meat or fish with spinach, cabbage, or leeks. All we did was blanch the vegetables for a couple of seconds and dunk them in ice water so they would become like rice paper.
Here, I used blanched cabbage to roll up an Asian stir fry. The secret to the Asian flavor is one of my favorite pantry items, Chinese five spice. It is the perfect blend of anise, star anise, ginger, cinnamon, and cloves to warm you up in the winter. I served the rolls with a side of ginger sauce and garnished with green onions. I was happy to realize afterward that this is a great gluten-free and vegan dish! With some ginger sauce, you might even prefer these over those heavy, greasy egg rolls.
You can also use spinach or kale if you like, or serve the filling with a side of rice. The idea is here, but the creation is your own!
Servings: about 15 rolls, 3 per portion
Additional information: appropriate for Vegetarian, Vegan and Gluten Free diet.