Mushroom Spring Rolls
- Preparation: 40 min
- Cooking: 10 min
- Portions: 16
Spring rolls :
100 g oyster mushroom fresh or 20g dried
40 g dried black fungus
50 g vermicelli noodles
1 carrot, peeled and julienned
3 spring onions, sliced
1 thumb-sized piece of ginger, peeled and grated
1 small red chili, finely chopped
1 cup of fresh chopped cilantro
20 ml sesame oil
75 g blanched bean sprouts
30 ml reduced-salt soya sauce
15 g flour
16 large spring roll wrappers, thawed if frozen
1 l canola oil
Juice of one lime
30 ml fish sauce
10 ml soya sauce
15 ml sambal oelek sauce
15 ml sesame oil
2 tbsp chopped coriander leaves
1 chopped spring onions,
45 ml water
Soak the dried mushrooms hot water and rest 20 min.
Drain mushrooms. Slice all mushrooms.
Fry in 10 ml of sesame oil. Cool down.
Meanwhile, place the noodles in a large bowl, cover with hot water and rest for 3 minutes. Drain, rinse with cold water.
Well mixed vegetables, mushrooms cilantro, noodles and 10 ml of sesame oil in a large bowl.e oil, bean sprouts, soya and mushrooms
In a small bowl, add flour and two tablespoons of cold water. This mix will be the glue to close the wrappers.
Lay one spring-roll wrapper, on a clean surface with one corner pointing down towards you. Add 2 tbsp. of the noddle mix on the bottom corner wrapper sheet. Brush the top corner with the flour mixture. Fold the right and left corner towards the middle until they touch. Fold the bottom corner over the mixture and roll thigh up from the bottom. Seal the top corner.
Lay the rolls on a large baking tray and cover with a damp tea towel. Continue until you’ve filled all the wrappers sheet.
In a large saucepan, heat the canola to 170°C. Place 3 spring rolls at the time in hot oil and deep-fry until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Whisk all the sauce ingredients.
Serve with sauce.