• 1/4 cup water
  • 1 small onion, peeled and sliced thin
  • 1 cup each green and red cabbage, shredded
  • 2 carrots, cut into matchsticks
  • 2-3 button mushrooms, sliced thin
  • 1 block baked tofu cut into thin strips
  • 3 scallions, minced
  • 1 garlic clove, peeled and minced
  • Rice paper (can buy in any Asian market)

Put water in a frying pan with onion, cabbage, carrots, mushrooms, tofu, scallions and garlic.  Bring to a high heat, cover and water sauté for 5-7 minutes.  Soak rice paper in water until it’s soft.  Spoon cooked vegetables onto rice paper and add a couple of dollops of Spicy Plum Sauce.

Spicy Plum Sauce

  • 2 heaping tbsp. plum jam
  • 2 tbsp. tamari or shoyu
  • 1 tsp. hot pepper sesame oil
  • 2 tsp. grated ginger root
  • 1 tbsp. maple syrup
  • 1/2 cup water
  • 2 tsp. kuzu or arrowroot (+water)

Combine all ingredients except kuzu.  Cook on medium heat for 2-3 minutes.  Dilute kuzu in small amount of water and add to sauce.  Cook until kuzu becomes clear and sauce is slightly thickened.