Makes 15 – 25 rolls depending on the size
Everybody loves rice paper rolls, they are so easy and quick to prepare and you can use just about any sort of ingredients for the filling. Here I have used a selection of Asian mushrooms, combined with a few simple ingredients which make these a wonderfully healthy snack or meal for anyone. I have used kelp noodles which can be purchased in health food shops. If you can’t find them simply use rice noodles as they will work just as well.
1 tblsp sunflower or peanut oil
600g mixed mushrooms like shitake, enoki, oyster, button
1 tblsp fresh ginger diced
2 cloves garlic, minced
2 cups of finely sliced bok choy
3 stalks of eshallots
1 cup kelp noodles, chopped ( you can use soaked rice noodles instead)
1 tblsp tamari sauce
1 tblsp sweet chili sauce
1 tblsp lemon juice
Cracked black pepper
1 cup thai basil leaves
¼ cup crispy shallots ( available in the supermarket)
Snow pea sprouts
1 Lebanese cucumber
1 tblsp sesame seeds, toasted
Heat the sunflower oil in a saucepan over a moderate heat and sauté off the mushrooms for 2-3 minutes until just softened. Adding a little oil as you go cook the mushrooms in batches adding in the ginger and garlic to the last batch and cooking it for about 2 minutes. Add this to the remainder of the mushrooms and then stir through the finely sliced bok choy and green onion (eschallots) while the mushrooms are still hot. Add in the noodles and the remainder of the ingredients and stir to combine leaving the mix to cool in the fridge.
Soak 2-3 rice papers in warm to hot water for a couple of minutes until softened, drain and lay them down on a bench. Place two good teaspoons of the filling onto each paper and top with a basil leaf and some of the fried shallots, roll up the rice paper folding in the sides and adding a few snow pea sprouts into the roll as garnish. Continue with the remainder of the filling.
Using a peeler peel ribbons from one small Lebanese cucumber. Wrap the
cucumber around the roll and then garnish with toasted sesame seeds.