Spring rolls made with a cabbage leaf filled with vegetables, noodles, and sesame seeds. Dip in the delicious Asian peanut sauce for maximum flavor.
Bring a large pot of water to a boil while you remove cabbage leaves. First, remove any outer wilted leaves. Then, continue to remove the next 6-8 leaves. (see notes)
One at a time, place cabbage leaves in boiling water for 1-2 minutes then remove, and place in colander under cold running water, or in a large bowl of ice water. Remove after 1 minute and set aside to dry. Once all leaves have been blanched place noodles into the boiling water and cook according to package directions.
To prepare filling, shred or chop 2 cups remaining cabbage and carrots. Heat a skillet over medium heat and add cabbage, carrots, 1 tbsp soy sauce, and sesame oil if using. Cook on medium-low heat for 10-12 minutes.
While cabbage cooks, prepare peanut sauce. In a small bowl, vigorously stir together peanut butter and soy sauce until completely smooth. Then stir in liquid sweetener and rice vinegar.
Prepare other vegetables. Slice red pepper into long, thin slices. Roughly chop green onion, discarding white portion. Dry the cabbage leaves if they have any remaining water on them. With a small pairing knife, cut off the back of the thick, tough stem where it protrudes. Be careful not to cut through the cabbage leaf.
To assemble, place a leaf in bowl shape in front of you with the stem facing you. Fill with desired amount of noodles, cabbage/carrot mixture, red pepper slices, green onion, and sesame seeds. Fold the sides inwards and begin to roll from the stem, up. Roll tightly and don't overfill for best results. Dip in peanut sauce and enjoy.