Ingredients: Yields: 8 spring rolls

• 1 cup /340g. thinly sliced red cabbage
• 1 cup /340g. thinly sliced white cabbage
• 2 medium carrots, peeled and julienne
• 1 cup /170g. bell peppers julienne
• 2 tbsps. /2g. pimento pepper julienne
• ¼ cup /13g. onion julienned
• ¼ cup /8g thinly sliced green onions
• 2 medium jalapeños: ribs and seeds removed – thinly sliced
• 1 tbsp. /8g. garlic minced
• 1 tsp. /5g. thyme
• ¼ tsp. /2g. fine sea salt
• 3 tbsps. /40g. toasted sesame oil
• ¼ cup /56g. De La Grenade Nutmeg Ginger Sauce
• 8 sheets rice paper (spring roll wrappers)
• Garnish: De La Grenade Pepper Jelly.

Instructions:

1. In a sauté pan, heat oil and combine all ingredients until slightly wilted.
2. Add De La Grenade Nutmeg Ginger Sauce and set aside.
3. Fill a large pan halfway with warm water. Individually submerge each rice wrapper completely in the water and let it rest for about 30 seconds. You will notice the wrapper softening. Remove the rice wrapper from the water with care and place it on a wooden board.
4. Place the filling in the center of the soaked wrapper, little at a time, as you will need enough space to shape it into a spring roll.
5. To shape the roll, first fold the both sides of the wrapper over the filling, then roll the wrapper from the bottom towards the top until all the wrap is rolled through. Lift carefully and arrange the roll on a platter.
6. Repeat the soaking, filling, and shaping of the rice wrappers, then arrange them on a serving platter and cover with a damp muslin cloth. Cover the platter with cling film if you plan to serve later so the rice paper spring rolls don’t dry out.
7. When ready to serve, remove the cling film, slice spring rolls into halves, and garnish with De La Grenade Pepper Jelly. Enjoy!