Spring rolls with Pekinese cabbage

1. Cut large Peking cabbage so that the bottom third with coarse white shoots Ingredients:

• Peking cabbage - 1 Piece (large)
• shrimp - 1 Glass (cooked, chipped)
• rice noodles - 1 glass
• spring greens - 3-4 Stakanov (dill, nettle, parsley, lettuce, basil, etc.)
• salt - 1 To taste

Instructions

1. Cut large Peking cabbage so that the bottom third with coarse white shoots did not get into this dish (it is perfect for cooking garnish). Cut the top part of the cabbage to the leaf. Small, strongly curved and torn leaves from the center of the cabbage will go to the usual salad. We need the largest gentle parts of the outer leaves. It is from them that we will prepare the rolls. 2. Prepare the stuffing for the rolls, mixing the meat of boiled shrimp, rice noodles and chopped spring greens (parsley, basil, dill, etc.) 3. Wrap the filling in the leaves of Peking cabbage, tightly crimping the filling so it does not crumble. Cut the rolls into thin, identical slices. 4. Serve ready-made crispy rolls with a bowl of gravy from a mixture of soy sauce, chilli sauce and fish sauce.

Servings: 4-5