Spicy Mushroom and Veggie Spring Rolls with Sweet Chili Glaze

1.In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

2.Add the chopped shiitake mushrooms, bell peppers, carrots, and cabbage to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

3.Stir in the soy sauce, chili paste, and sliced green onions. Cook for an additional 2 minutes, then remove from heat and let the mixture cool slightly.

4.Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Lay it flat on a clean surface.

5.Place a small amount of the mushroom and veggie mixture in the center of the wrapper, adding a few cilantro leaves on top.

6.Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, creating a spring roll. Repeat this process with the remaining wrappers and filling.

7.In a small bowl, mix the sweet chili sauce with lime juice to create the glaze.

8.Serve the spring rolls with the sweet chili glaze on the side for dipping.