Crispy vegetable spring rolls with Thai peanut sauce

Ingredients

Vegetable mix
1/2 cup canola oil
1 cup julienne cut shiitake mushrooms
1/2 tsp. finely diced white onion
1 tsp. chopped fresh ginger
1 tsp. chopped garlic
2 cups shredded bok choy
1 cup shredded green cabbage
1 cup shredded carrot
1/2 cup bean sprouts
1/2 cup julienne cut snow peas
1/2 cup sliced green onions
1 tsp. black pepper
1/2 tsp. salt
3 cups low-sodium soy sauce

Peanut sauce
1 (14-oz.) can low-fat coconut milk
1 cup peanut butter
1/2 cup low-sodium soy sauce
1/2 cup rice wine vinegar
2 tsp. grated fresh ginger
1/2 serrano chili
Juice of 1 lime

Spring rolls
1 (20-count) pack large spring roll wrappers
1 egg
1 tbsp. water
1 tbsp. cornstarch

Directions

For vegetable mix: Heat a large, heavy skillet or wok over high heat. Add oil and mushrooms. Cook until mushrooms are brown and water has been rendered. Add white onion, ginger and garlic. Cook until translucent. Add bok choy and cabbage and cook until wilted. Add remaining ingredients and cook until soy sauce has reduced by half. Remove from heat. Place in a strainer and let drain and cool. Refrigerate until completely cool. Press filling to remove excess moisture. Taste and adjust seasonings if necessary. Vegetable mix can be made one day in advance.

For peanut sauce: Place all ingredients in a blender and puree until smooth, adjusting thickness with a splash of water if necessary.

To make spring rolls: Place the corner of a spring roll wrapper toward you like a baseball diamond. Place 1/2 cup cooled filling in center of roll in a small mound. Mix a paste of egg, water and cornstarch. Using a pastry brush or your finger, spread paste on edges of wrapper (home base to first base and third base to home). Then take the corner closest to you and pull it over the top of the mound. Pull tight and wrap like a burrito, pulling sides in to seal them and rolling it up into a spring-roll form. You will have enough filling for about 12 spring rolls.

Place rolls sealed-side down in a container and refrigerate for about 20 minutes for paste to dry. Deep-fry in 350-degree canola oil for 3 to 4 minutes or until crispy, or bake on a sheet pan in a 425-degree oven for 10 minutes.

Serves 4 to 6