1 teaspoon coconut oil or 1 tablespoon grass fed butter
1 clove garlic, minced
4 shitake or other mushrooms, roughly chopped
1 bunch of asparagus, stems trimmed, roughly chopped
2 green onions, chopped
1/2 red bell pepper
1/4 cup water chestnuts, roughly chopped
6 green leaf lettuce leaves
1/2 teaspoon turmeric
1/4 teaspoon cumin
pinch black pepper
pinch sea salt
12 spring roll wrappers or rice paper
3 cups pre-washed slaw mix
Heat coconut oil over medium-high heat in a heavy skillet, add garlic and sauté for about 30 seconds.
Add mushrooms, asparagus, green onion, and red bell pepper and sauté a quick 3 minutes.
Add water chestnuts, turmeric, cumin, black pepper and sea salt and stir about 1 minute.
Place 1 spring roll wrapper on a flat work surface and place small lettuce leaf and desired amount of slaw in center of wrapper.
Place a heaping tablespoon of vegetable mixture on top of slaw and roll wrap.
Serve as an appetizer or entrée as suggested above.
Preparation Time (hrs/min)
