6 dried black Chinese mushrooms, soaked in hot water to cover for 20 minutes, rinsed, stems discarded, and chopped
3 garlic cloves, minced
1 large onion, finely chopped
1 T. minced fresh ginger root
1 large carrot, shredded
1/3 cup chopped fresh coriander
1/2 head cabbage, shredded
1/2 bunch bok choi, shredded
2 T. low sodium soy sauce (or Braggs)
1 tsp. Splenda
1 lb. lean ground chicken or turkey or pork
1 cup cooked rice or chopped up Thai-style rice noodles (soaked or cooked)
40 spring-roll wrappers (give or take a few)
Egg wash made by beating 1 large egg white with 1 tsp. water

Stir fry first 8 ingredients using veggie or chicken broth till cabbage is tender. Let cool. In a large bowl combine everything except the wrappers and egg wash. Wet wrappers with hot water to soften and place on rack. (just a few at a time) Put 1 softened spring-roll wrapper on a work surface, keeping the remaining wrappers covered with wax paper. Spread a heaping T. of the filling in the center, leaving space at the sides and brush the edges with some of the egg wash. Roll kind of like a burrito, rolling up the filling in the wrapper, sealing the roll using some of the remaining egg wash. Let dry for a little while and bag ’em up and chill ’em. Makes about 40 spring rolls

Dipping Sauce

2 tsp. balsamic vinegar
1/4 cup fresh lime juice
2 T. water
2 garlic cloves, minced and mashed to a paste
2 T. Splenda
Dried hot red pepper flakes to taste

In a small bowl, mix all together.