6 cups water
1 medium sized Chinese (napa) cabbage
4 ounces rice noodles
1 package (12 ounces) vegan chorizo
1 teaspoon oil
1 bunch cilantro, finely chopped Peanut Sauce:
1/2 cup peanut butter (creamy or crunchy)
1/4 cup water
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1. For rolls: Bring the water to boil in a large pot. Cut the bottom of the cabbage off and rinse each leaf individually. Once the water is boiling, drop a few leaves at a time into the water until they seem pliable and bright green (about 5-10 seconds). Using tongs, take the leaves out and set them to drain on a towel or a drying/cooling rack. Continue this process until you have used all the leaves that look like they can be used for rolls.
2. Using the already boiling water, cook your rice noodles according to the package, drain, and rinse in cold water. Set them aside. Next, while the leaves and noodles are cooling, break up the chorizo into a medium frying pan in oil and cook over medium/low heat until slightly brown and cooked through.
3. For assembly, take a handful of noodles and place them in the middle of the cabbage leaf, pile some chorizo on top, and finish with some cilantro according to taste. Gently roll the cabbage leaf up and place seam side down on a serving plate. Continue this process until you have used up all of your ingredients.
4. For sauce: In a small serving bowl, combine all the ingredients for the peanut sauce. Add more water, if needed to reach desired consistency. Finally, take a spoonful of sauce and coat the end of the roll and start eating.
Source of recipe: This recipe was is the product of desperation over the fact that I had to do something with this cabbage from my CSA box and these were the ingredients I had on hand.