Spring rolls with Chinese cabbage

To prepare a dish, you will need a large head of Peking cabbage, a little time, imagination and a desire to surprise your family.

Ingredients

• Chinese cabbage - 1 Piece (large)
• Shrimp - 1 Cup (boiled, peeled)
• Rice Noodles - 1 Cup
• Spring greens - 3-4 Glasses (dill, nettle, parsley, lettuce, basil, etc.)
• Salt - 1 To taste

Directions

1. Cut the large Chinese cabbage so that the coarse white bottom third does not end up in the dish (it is great for garnishing). Disassemble the top of the cabbage by leaf. Small, strongly curved and torn leaves from the center of the cabbage will go to a regular salad. We need the largest tender parts of the outer leaves. It is from them that we will prepare the rolls.
2. Prepare the roll filling by mixing boiled shrimp meat, rice noodles, and chopped spring herbs (parsley, basil, dill, etc.)
3. Wrap the filling in Chinese cabbage leaves, squeezing the filling tightly so that it does not crumble. Cut the rolls into thin equal slices.
4. Serve the pre-made crunchy rolls with a bowl of soy sauce, chili sauce, and fish sauce.