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Ingredients
- 1/2 head red cabbage, shredded
- 1/2 head white cabbage, shredded
- 2 carrots, cut into match sticks
- 1 cup daikon radish, grated
- 1 cup asparagus, julienned
- 1/2 cup fennel, sliced thin
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 yellow pepper, diced
- juice and zest of 1 lemon
- juice and zest of 1 lime
- kosher salt and black pepper to taste
- 20 spring roll wrappers
- In a large bowl mix all ingredients together, then season with salt and pepper. Let stand for 15-20 minutes.
- Press and massage all ingredients together until they are all wilted.
- In a shallow dish add hot water and dunk the spring roll sheets in it until softened.
- Dry the sheets on a clean towel.
- Place 1/4 cup of the vegetable mixture on a spring roll sheet and roll it up tightly. Continue until all the mixture is used up.
- You may serve as is with a soy dipping sauce or you may fry the rolls for about 3 minutes in 350 degree oil for a crisp roll.
- If you decide to fry the rolls, skip the step of softening the sheets in water.
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