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1
Place dried mushrooms in a bowl and add the hot water.
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2
Set a small bowl or plate on top of mushrooms to keep them submerged.
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3
Let stand until mushrooms are soft, about 20 minutes.
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4
Remove mushrooms with a slotted spoon, and cut into 1/4-inch strips.
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5
Pass soaking liquid through a sieve into another bowl; reserve liquid.
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6
To make the dipping sauce, stir together 1 cup reserved liquid, the lime juice, 1 teaspoon each tamari and cilantro, and a pinch of salt.
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7
Bring a medium pot of water to a boil.
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8
Cook noodles according to package instructions.
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9
Drain in a colander.
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10
Rinse with cold water; drain again.
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11
Transfer to a bowl; toss with sesame oil and remaining 2 tablespoons cilantro.
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12
Heat the canola oil in a large skillet over medium-high.
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13
Stir in shallots, garlic, and ginger.
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14
Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick to pan, stir in 1 tablespoon reserved liquid).
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15
Add cabbage, and toss to combine.
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16
Reduce heat to medium.
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17
Cook, stirring occasionally, until cabbage wilts slightly, about 2 minutes.
-
18
Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari.
-
19
Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes.
-
20
Stir in sliced scallions.
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21
Remove from heat.
-
22
Using tongs, pass each nori sheet over the medium- hot flame of a gas burner, turning, until fragrant and crisp, about three times on each side.
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23
(Alternatively, toast sheets directly over a medium-hot electric-burner for 30 seconds to 1 minute each, flipping once.)
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24
Forming one roll at a time, and dividing filling evenly, place noodles along one edge of the nori, leaving a 1-inch border; top with cabbage mixture.
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25
Starting at the side with the filling, roll up sheet, enclosing filling.
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26
Slice rolls in half on the diagonal.
-
27
Garnish dipping sauce with julienned scallion, and serve.
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28
(Per Serving)
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29
Calories: 151g
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30
Saturated: 3g
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31
Unsaturated Fat: 2.5g
-
32
Cholesterol: 0mg
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33
Carbohydrates: 28g
-
34
Protein: 6.4g
-
35
Sodium: 461mg
-
36
Fiber: 3.6g
