Steamed Vegetable Spring Rolls

Directions

1. 1
   Heat the oil in a large skillet over medium-high heat.
2. 2
   Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes.
3. 3
   Add the peanut sauce and mix well to combine.
4. 4
   Remove from the heat.
5. 5
   Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat.
6. 6
   Meanwhile, arrange the spring roll wrappers on a flat surface.
7. 7
   Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center.
8. 8
   Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander.
9. 9
   Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes.
10. 10
    Serve the spring rolls with soy sauce on the side for dipping.
11. 11
    In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.
12. 12
    Bring to a simmer and let simmer for 10 minutes.
13. 13
    The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
14. 14
    Yield: approximately 3 1/2 cups