Thai Spring Rolls
2 tbsp. oil plus more for frying
3 cloves garlic, minced
1 tbsp. ginger, minced
2 green onions, sliced
1 red chili, minced
1 cup cabbage, shredded
4-6 shiitake mushrooms, chopped
2 tbsp. "soy" sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. sugar
2 cups bean sprouts
1/2 cup cilantro, chopped
1/2 cup basil, chopped
12-16 rice paper rolls
thai sweet chili sauce
Heat 3" of oil in a large saucepan to 350 degrees.  Place 2 tbsp. oil in a large skillet over medium to high heat.  Add garlic, ginger, green onion, and chili.  Stir fry until fragrant (about 1 minute).  Add cabbage and mushrooms and stir fry until just softened (about 3-4 minutes).  In a small bowl, combine "soy" sauce, fish sauce, lime juice, and sugar.  Add sauce to skillet along with bean sprouts, cilantro, and basil.  Stir just to combine and remove from heat.  To assemble rolls, dip rice paper, one at a time, in a bowl of warm water.  Place on a clean work space and add a heaping tablespoon of the filling.  Wrap roll by folding in side nearest to you, then sides, and tightly rolling away from you.  Drop each roll into the oil in batches, allowing to fry for 3-4 minutes or until golden brown.  Drain on paper towels.  Serve spring rolls with thai sweet chili sauce.
Free of the Following Allegens: Egg, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat