Chilli mushroom rice paper rollsReviewed by our expert panel
(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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