MUSHROOM RICE PAPER ROLLS

  • Serves: 1
  • Cooks In: 10 minutes
  • Share:


Ingredients

500 g button/cup mushrooms, sliced
2 tbsp light soy sauce
1 tbsp white sugar
2 tsp rice wine vinegar
½ tsp sesame oil
1 clove garlic, grated or minced
1 tbsp sesame seeds
1 tsp cornflour
1 tbsp water
1 medium avocado, sliced
1 yellow capsicum, sliced
1 carrot, grated
4 rice paper sheets
Optional - sriracha and kewpie mayo

Method

1

To make the sauce, add the soy, sugar, vinegar, garlic and sesame oil to a pan over medium heat and simmer for a minute or so until the sugar has dissolved

2

Add in your mushrooms and allow that to cook, stirring occasionally for a couple of minutes until the mushrooms have softened and the sauce has thickened slightly

3

Make a slurry by mixing the cornflour into the water until it is fully incorporated with no lumps

4

Pour the slurry into the mushrooms and quickly mix it in then stir until the sauce becomes thick and glossy

5

Sprinkle over the sesame seeds and toss until they fully coat the mushrooms then turn off the heat and set aside until needed

6

Working one at a time, rinse your rice paper roll under water until just moistened on both sides then lay out onto a clean cutting board. If you'd prefer to use a plate, rub it lightly with a splash of sesame oil to prevent the rice paper from sticking to it

7

Lay your veggies onto the rice paper in any order you like. This recipe did mushrooms, avocado, capsicum, carrot then sauces, which provides the easiest assembly to roll

8

To roll, begin by folding both sides over towards the middle, then repeat with one of the longer edges. Once you have 3 sides sealed, tuck the last edge tightly over the filling and roll it up to form a nicely sealed rice paper roll

9

Repeat with the remaining rolls and enjoy!

Ingredients

 500 g button/cup mushrooms, sliced
 2 tbsp light soy sauce
 1 tbsp white sugar
 2 tsp rice wine vinegar
 ½ tsp sesame oil
 1 clove garlic, grated or minced
 1 tbsp sesame seeds
 1 tsp cornflour
 1 tbsp water
 1 medium avocado, sliced
 1 yellow capsicum, sliced
 1 carrot, grated
 4 rice paper sheets
 Optional - sriracha and kewpie mayo

Directions

1

To make the sauce, add the soy, sugar, vinegar, garlic and sesame oil to a pan over medium heat and simmer for a minute or so until the sugar has dissolved

2

Add in your mushrooms and allow that to cook, stirring occasionally for a couple of minutes until the mushrooms have softened and the sauce has thickened slightly

3

Make a slurry by mixing the cornflour into the water until it is fully incorporated with no lumps

4

Pour the slurry into the mushrooms and quickly mix it in then stir until the sauce becomes thick and glossy

5

Sprinkle over the sesame seeds and toss until they fully coat the mushrooms then turn off the heat and set aside until needed

6

Working one at a time, rinse your rice paper roll under water until just moistened on both sides then lay out onto a clean cutting board. If you'd prefer to use a plate, rub it lightly with a splash of sesame oil to prevent the rice paper from sticking to it

7

Lay your veggies onto the rice paper in any order you like. This recipe did mushrooms, avocado, capsicum, carrot then sauces, which provides the easiest assembly to roll

8

To roll, begin by folding both sides over towards the middle, then repeat with one of the longer edges. Once you have 3 sides sealed, tuck the last edge tightly over the filling and roll it up to form a nicely sealed rice paper roll

9

Repeat with the remaining rolls and enjoy!

MUSHROOM RICE PAPER ROLLS

Tags:

 Appetiser, Asian, Gourmet, Lunch

VIEW OUR LATEST RECIPES...

© 2021 by Hort innovation

P