Shakti Garden Spring Rolls

We had the privilege of working with the amazing team of women at Shakti Rising during their May Fundraising Event in North Park. We incorporated gorgeous kale and mustard greens in this recipe, picked fresh from the Skakti garden that morning!

For more information on Shakti Rising visit their website

Ingredients

• 1 ounce dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 2/3 cup)
• Shitake mushroms, sliced, about 1/4 cup
• 2 carrots, julienned
• 2 stalks celery, julienned
• 3 green onions, thinly sliced
• 1/2 tablespoon minced garlic
• 1/2 T grated ginger
• 1/2 red bell pepper, julienned
• 1 cups fresh spinach, chopped
• 1 cup Kale leaves, chopped 
• handful fresh mustard greens
• handful fresh mint, roughly chopped
• handful fresh cilantro, roughly chopped
• Soy sauce
• Sweet chili sauce

Assembling and Frying

• 1/3 cup water
• 15 thin spring roll wrappers such as Menlo brand
• Oil for frying

Preparation

Saute carrots and celery for a few minutes in oil. Add garlic, ginger, shitake mushroom, and red bell pepper. Stir fry until cooked through. Add spinach, Kalte, Mustard Greens, and fresh herbs. Add in cooked drained noodles. Splash with soy sauce and sweet chili sauce. Stir well.

Take off heat and allow to cool.

Wrap spring rolls by laying a sheet with a corner pointing down toward you. Put a small pile of the vegetable noodle mixture in center. fold corner closest to you over mixture. Fold in both sides. Pull tight and continue to roll away from you.Have a bowl of warm water available to dab on open corner and seal.

Heat about 1 " of oil in a shallow skillet. Heat until a spring roll dipped in the oil sizzles, but does not pop and spit (that's too hot). Complete the spring roll assembly, then fry in oil, about 3-4 minutes each side, until golden. You can lay on rack on baking sheet to drain. Then heat in oven before serving.

Serve with sweet chili sauce or Thai peanut sauce.