Spring Rolls

2 stalks Bok Choy, roughly shredded
1 lb. sliced Mushrooms
2 tbsp pickled ginger
2 tbsp minced garlic
2 bunches Scallions, chopped
1 large Cucumber, julienned
3 carrots, julienned
1 tsp Chinese Five Spice powder
1/2 tsp Cinnamon
1/2 tsp Chinese mustard
1 tbsp Angostura bitters
1 tbsp Rice Vinegar
1 tsp dried Orange peel
1 package frozen Spring roll wrappers

1. Mix all ingredients together, let sit for a few minutes to blend flavors.

2. Roll up spoon full of mix in a wrapper. Close with water to seal.

3. Lay out on cookie sheet. Brush with small amount of oil.

4. Bake for 55 minutes at 350 degrees (F) turning half way through.

Several warm. Great with a Thai peanut sauce.

© 2001 Alan Barasch

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