Chilli mushroom rice paper rolls
(at time of publication)
For the rolls
rice paper discs 28 (readily available in packs in Chinese food stores or in the supermarket. I use rice paper sheets roughly the size of a side plate for these rolls. They keep for ages in the pantry)
For the dipping sauce
white vinegar 1 tablespoon
1 To make the filling, heat the oil in a frying pan. Add the onion and mushrooms and cook until the mushrooms are beginning to soften. Stir in the remaining ingredients and mix well. Taste and adjust seasoning – does it need more chilli? more coriander? Set the mixture aside to cool.
2 To make the rolls, take 2 rice paper sheets and submerge them in the hot water for around 10 seconds, or until soft but not soggy. You may throw out a couple while you get a feel for them.
3 Lay the 2 softened sheets one on top of the other. Place a few carrot strips and a few snow pea shoots on one side of the sheets. Place a dessert spoon of the mushroom mixture on top and roll from the edge to enclose the filling.
4 Fold the edges in and roll the bundle over until completely wrapped. It may seem a little fragile at first but they firm up and the joins 'fuse' together after a minute or two. Continue in this manner until all the mixture is used. You should have 14 rolls.
5 To make the dipping sauce, combine all the ingredients in a small bowl and allow them to infuse for 5 minutes.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0.5g
Dietary fibre 3.2g
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