Instructions: Disclaimers:
All typos are mine.

Not all of these recipes are VLF. Some are simply lower in fat than your typical recipes. I am NOT making you read this, so all flames will be ignored.

Not all of these recipes are vegitarian or vegan. Matter of fact, very few might be, Im not sure.

I just borrowed this book from the library last night. I havent tried any of these but these look to be the best from the book. Please let me know if theres one you like. I will be trying them out soon.

Remove 8 outer leaves from cabbage. Set aside. Finely shread remaining cabbage, reserving 1 C. Set aside. Reserve remaining cabbage for future use. Cut center rib from each cabbage leaf. Place leaves in 2 qt casserole. Add 2 Tbsp water. Cover. Microwave at High for 2 - 3 min, or until leaves are wilted. Drain. Set aside.

In 1 qt casserole, combine 1 cup shredded cabbage, the carrot, onions, soy sauce, sesame oil and five-spice powder. Cover. Microwave on High for 1 - 1 1/2 min or until cabbage is tender-crisp, stirring once. Add shrimp.

Mix well.

Place about 3 Tbsp mixture and 1 mint leaf on each softened cabbage leaf.

Fold up cabbage leaf to enclose filling and mint leaf. Arrange seam side down on serving plate. Cover with plastic wrap. Chill 2 hours, or until cold.

In small bowl, combine all sauce ingredients. Mix well. Serve with spring rolls.

Makes 4 servings, 2 rolls each.

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