Recipe: Steam these fine shredded vegetables: cabbage, green pepper, scallion and carrot. Place the steamed vegetables into a mixing bowl. Add thin sliced mushroom, sea salt, white pepper, a pinch of five spice powder and mung bean sprouts to the steamed vegetables.
Roll the vegetable mixture in a softened round sheet of spring roll rice rice paper. (Just soak a spring roll sheet in warm water to reconstitute. Wet the counter top so the rice paper does not stick. Lay the vegetables across the rice paper, fold the side edges over, and roll it up!)
Assembly: Slice the rice paper roll on the bias and set it upright on a plate. Pour a little bit of Thai peanut sauce on the plate. (Store bought Thai peanut sauce is fine for the dish.) Garnish the plate with: Chili oil packed sliced lotus root, pickled seaweed salad and daikon radish kimchi.
Toss a little bit of sesame oil, a splash of rice vinegar, cucumber slices sea salt and white pepper together. Set a small pile of the cucumber salad on the plate.
Marinate carrots and scallions in soy sauce and sugar. Set a small pile on the plate.
Toss some snow peas and sprouts with sesame oil, minced ginger and a little bit of lime lime juice. Set a small pile on the plate. Marinate a few sun dried anchovies with hoisin sauce. Set a little pile on the plate.
Some of these condiments can be found in a Chinese market. This is a nice snack that is good for you! Who says vegetable plates are boring? There are many great flavors on this plate! Yum! ... Shawna
