I recently went out to dinner to a Vietnamese restaurant (don’t worry, I brought food with me) with a few of my roommates, and watched as they devoured some delicious looking spring rolls.  Spring rolls used to be one of my favorite Vietnamese dishes, and they served as the inspiration for this dish.  It took a bit of experimenting on my part (and about a dozen or so dirty dishes), but I think I really came up with something special this time.  My Vietnamese roommate said they were as good as the spring rolls his mom makes, so I guess that says something.  And as always, they are really simple to make.  Hope you enjoy them!

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Ingredients

Orange Glaze:
3 oz fresh squeezed Orange Juice
1 tablespoon agave nectar
1/2 tsp cinammon
1/2 tsp salt
1/2 cup cashews
1 small piece ginger

Filling:
2 carrots, grated
1 tomato, finely diced
4-5 mushrooms, finely diced
1 cup spinach, finely diced
1 cup cashews
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon coriander
1 sprig, mint leaves
1 1/2 tablespoon Braggs Liquid Aminos

Wrap:
1 head of cabbage

Directions

Take all the ingredients for the glaze and just throw them into the food processor.  Let it run for a few minutes until the mixture gets real smooth.  That’s it for the glaze.

For the filling, take the carrots, mushrooms, spinach, and tomatoes and put them in a large bowl.  Next, put the nuts, cumin, coriander, and Liquid Aminos into the food processor, and just pulse it a few times or until you see spices are evenly distributed through the nuts.  Take the nut mixture and put it into the large bowl with the vegetables.  Mix everything together.   Grab your head of cabbage, and cut it in half.  Then peel off one leaf at a time, fill it with the veggie mix, and top with the orange glaze and a few sprigs of mint.  I told you it would be simple!