Mushroom rice paper rolls with a soy & honey dipping sauce.
Prep time : 30 mins
Serves: 4
A delicious mushroom recipe! Discover the joy of crafting exquisite mushroom rice paper rolls. A flavourful fusion of fresh mushrooms, toasted sesame seeds, and crisp red cabbage. Perfectly healthy, delightfully appetising, and a beloved favourite in our home. Join us in savouring every bite!
Ingredients:
For the Filling:
200g fresh mushrooms (such as shiitake or button mushrooms), thinly sliced
2 cloves garlic, minced
15g of ginger, minced
20ml of soy sauce
2 tablespoons sesame seeds, toasted
1 cup red cabbage, thinly sliced
1 small packet of vermicelli noodles
1/2 cucumber, julienned
Fresh mint leaves
Rice paper wrappers (large size)
Warm water for soaking the rice paper wrappers
For the Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 clove garlic, minced
Red pepper flakes (optional, for heat)
Instructions:
Step 1: Prepare the Filling:
Heat a skillet over medium-high heat and add a small amount of oil.
Sauté the thinly sliced mushrooms until they become tender and slightly browned, which should take about 5-7 minutes.
Add minced garlic and minced ginger to the skillet, and sauté for an additional minute.
Stir in 20ml of soy sauce, ensuring the mushroom mixture is evenly coated. Remove from heat and set aside.
Step 2: Cook the Vermicelli Noodles:
Cook the vermicelli noodles according to the package instructions. Drain and set them aside.
Step 3: Toast the Sesame Seeds:
In a small pan, toast the sesame seeds over medium heat until they turn golden brown and fragrant, about 2-3 minutes. Be careful not to burn them. Set them aside.
Step 4: Assemble the Rice Paper Rolls:
Prepare a large bowl of warm water.
Take one rice paper wrapper at a time and dip it into the warm water for about 10-15 seconds until it softens. Place it on a clean, damp kitchen towel or a plate.
Step 5: Assemble the Filling:
Lay a few slices of sautéed mushroom mixture on the bottom third of the softened rice paper wrapper.
Sprinkle some toasted sesame seeds over the mushrooms.
Add a small handful of thinly sliced red cabbage, julienned carrot, and cucumber on top of the mushrooms.
Place a couple of fresh mint leaves on the veggies.
Step 6: Roll the Rice Paper Rolls:
Fold in the sides of the rice paper wrapper, then tightly roll it up from the bottom, similar to rolling a burrito. Ensure the vegetables and mushrooms are securely wrapped inside.
Repeat the process with the remaining rice paper wrappers and filling ingredients.
Step 7: Prepare the Dipping Sauce:
In a small bowl, whisk together all the ingredients for the dipping sauce until well combined.
Step 8: Serve the Rice Paper Rolls:
Serve the Mushroom Rice Paper Rolls with Sesame Seeds and Red Cabbage with the dipping sauce on the side.
Enjoy your delicious Mushroom Rice Paper Rolls! They make a fantastic appetiser or light meal.
