Instructions

For roll:

1. Bring pot of water to boil.
2. Add chopped cabbage and boil for about 5 minutes. Remove cabbage leaves and cook noodles in pigmented water as instructed on packaging.
3. Strain noodles, but do not rinse. Set aside.
4. Prepare spring roll wrapper by soaking in bowl of warm water for 10–15 seconds.
5. Lay wrapper out flat and place filling in bottom third, taking care to distribute ingredients evenly across so that each bite will contain a little bit of everything.
6. Pull bottom of spring roll wrapper over filling, tucking it under to pull ingredients closer together. Gently pull left side of wrapper over middle, and repeat with right side to close ends of roll. Roll away from you, gently tucking filling tighter as you roll to maintain roll’s shape.

For chili sauce:

1. Add vinegar, water, sugar, garlic cloves and soy sauce to nonstick pan. If using dried chili instead of sambal oelek, add it to pan at same time.
2. Heat over medium heat while stirring to dissolve sugar. Increase heat to medium-high and bring to boil. Let simmer for about 2 minutes.
3. Add sambal oelek and mix. Cook for few minutes until slightly thickened (2– 5 minutes).
4. Mix arrowroot flour and water into smooth slurry and add to sauce.
5. Simmer sauce for 2–5 minutes more or until it reaches desired thickness, stirring often to prevent burning.
6. Pour into glass jars with airtight lids.
7. Cool to room temperature and store in fridge.