Mushroom Rice Paper Rolls

Name: Mushroom Rice Paper Rolls
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tbsp. sesame oil; 2 cloves garlic, crushed; 1 tsp. grated ginger; 2 shallots, finely diced; 300g button mushrooms, chopped; 40g Chinese cabbage, finely shredded; 2 tsps. low-salt soy sauce; 16 large sheets of rice paper; 1 bunch fresh coriander, leaves picked; 2 medium carrots, peeled, finely julienned; 1 cup bean sprouts, trimmed; to serve Extra low-salt soy sauce

Heat sesame oil, garlic, and ginger in a frying pan and over low heat for 1 minute. Add shallots, mushrooms, and cabbage and increase heat to medium. Cook for 3 minutes or until just tender. Transf…

Cook35 min
Total35 min
Serves2
LevelIntermediate

Dairy-Free Vegan Vegetarian Asian

Ingredients

1 tbsp. sesame oil
2 cloves garlic, crushed
1 tsp. grated ginger
2 shallots, finely diced
300g button mushrooms, chopped
40g Chinese cabbage, finely shredded
2 tsps. low-salt soy sauce
16 large sheets of rice paper
1 bunch fresh coriander, leaves picked
2 medium carrots, peeled, finely julienned
1 cup bean sprouts, trimmed
to serve Extra low-salt soy sauce

Method

Heat sesame oil, garlic, and ginger in a frying pan and over low heat for 1 minute. Add shallots, mushrooms, and cabbage and increase heat to medium. Cook for 3 minutes or until just tender. Transfer to a bowl, add soy and set aside to cool.
Fill a large bowl with warm water, and place 2 rice paper sheets at a time into the water to soften for about 30 seconds. Be careful not to let them get too soft - they should be soft, but firm enough to handle.
Remove rice paper from water, and drain well and lay on a flat board. Sprinkle with coriander leaves and sandwich with the second sheet of rice paper. Top with a tablespoon of mushroom mixture (be careful to drain excess moisture). Top with julienned carrot and bean sprouts. Fold the ends in and roll up firmly. Set aside and cover with plastic. Continue with remaining ingredients. Serve immediately.