Healthy Little Vittles

Cook the japchae noodles according to package directions. While those are cooking, make the sesame kale mixture and the cabbage mixture. Drain, rinse and set aside.

To make the sesame kale, wash and trim the kale, removing the stems and using the leaves only. Chop the kale into larger pieces and then place the kale leaves, sesame oil, salt, and lemon juice in a large bowl. Massage the kale for about 3-5 minutes, until the leaves turn a very dark green and they are softened. Set aside.

In a large skillet, add the sesame oil and garlic and saute on medium heat until it starts to turn golden- a few minutes. Add the coleslaw mix, soy sauce, rice vinegar, ginger, scallions, and if you're adding the coconut sugar/maple syrup, do so now.  Saute until the cabbage is tender and no more liquid remains in the pan. Spoon the cabbage mixture into a bowl and place in the fridge for about 10-15 minutes to cool.

Place a damp paper towel/tea towel on your counter or large cutting board. Fill another large skillet or a large shallow bowl with water. Soak the rice paper wrapper (one at a time) in the water for about 15 seconds until it softens. Carefully remove it from the water and place onto the wet paper towel/towel and get it as flat as you can without ripping it.

Place about 1 large tablespoon of the cabbage filling, 1 large tablespoon of the sesame kale, and about 1/4 cup (maybe less) of japchae noodles in the center of the softened rice paper wrapper. The key is to not overstuff the rolls. Gently fold the bottom of the wrapper over the filling, then fold the sides over, and finally rolling the rest of it from the bottom up. Repeat this step for the remaining rolls, until all of the filling items are used up. **NOTE: you will most likely have leftover japchae noodles. Simply store them in the fridge and use them in another meal later in the week!

Garnish with sesame seeds and serve the spring rolls with gluten-free sweet and sour sauce (my fav!) or gluten-free soy sauce.