Recipe Book

Ingredients
26
Spring Rolls
serves 5
2 tbsp. grapeseed oil
2 cups sliced & chopped
cabbage
½ lb. shiitake mushrooms,
destemmed & sliced
1 tsp. minced ginger
1 clove garlic,
peeled & minced
3 scallions, chopped
8 oz. water
chestnuts, diced
½ lb. cooked shrimp, chopped
sea salt, to taste
ground black pepper, to taste
1 egg yolk
1 tbsp. water
6–8 spring roll wrappers
sweet chili sauce or a sauce of
your choice, for serving