Makes 8 servings

1/3 green cabbage, chopped into thin strips
2/3 c fresh bean sprouts
½ c snow peas, sliced into thin strips
¾ c shiitake mushrooms, sliced thin
3 scallions, chopped
2 carrots, grated
2 tbl soy sauce
1 tbl sesame oil
one bunch fresh mint
spring roll wrappers
water

• Combine all ingredients (except wrappers and water) in a large mixing bowl, stirring well to coat the veggies with soy sauce and sesame oil.
• Submerge spring roll wrappers in water until pliable one at a time.
• Place 2 to 3 tbl of filling in wrappers.
• Place 2 or 3 mint leaves on top and wrap spring rolls.
• Serve with dipping sauce.

Get to know the Chef

Cate Smith
Executive Chef/Director

I have great passion and respect for all of the incredible creations that we encounter in our daily pursuit of nourishment. “Keep it fresh and simple” is my first motto in cooking. Ingredients in season need little added to them to enhance their already incredible flavor. The coolest part about my position at Duke Integrative Medicine is that I get to help people discover that healthy food can have great flavor and be as exciting as a gourmet meal. And getting a chance to teach what i love (cooking classes, mindful eating) is a gift.

It is an honor to ensure that our dining services are a touchstone for the nutritional philosophy of Duke Integrative Medicine’s services and programs.
Having 20 years of culinary and managemnt experience before coming to Duke, I was the Executive Chef at Meriwether’s Market Restaurant in Lynchburg, Chef de Cuisine at the esteemed Boar’s Head Inn in Charlottesville, and Fine Dining Chef at Remington’s.