Veggie Rice Paper Rolls, With Sticky Mushrooms and Peanut Dipping Sauce

Updated: May 1

After eating meat my whole life, I recently made the conscious decision to eat a lot more plant-based foods and considerably reduce the amount of meat in my diet. I've learned that not only will these actions help the planet, the positive impact on my health will also be hugely positive. So with this in mind, you will be seeing a lot more vegetarian and vegan (where i can) recipes popping up on my blog.


I thought I'd kick this all off with my delicious veggie rice paper rolls, with sticky soy glazed mushrooms. If you can't get king oyster mushrooms then large field mushrooms would make a great substitute. The peanut sauce really give the rice paper rolls the punch they need, so don't skip this step as it's totally worth it...well unless you have a peanut allergy, then please, please skip this step.


Ingredients


Chapter One

  • 100g enoki mushrooms

  • 100ml warm water

  • 100ml rice wine vinegar

  • 1tsp sugar

  • 1tsp salt

  • 100g vermicelli noodles


Chapter Two

  • 3 king oyster mushrooms, cut length ways about 2cm thick. (portobello will work in the same way too)

  • 3tsp soy sauce

  • 3tsp sweet soy sauce (kecap manis)

  • 1tbsp sesame oil

  • 1tsp mirin (rice wine)


Chapter Three

  • 2 carrots, cut into batons or use a julienne peeler (I used one purple and one orange carrot)

  • 1 red capsicum, cut into thin strips (make sure all the vegetables are) a similar length

  • 1 Lebanese cucumber, cut into batons

  • 2 spring onions, cut in half then sliced length ways nice and thinly

  • Handful of fresh coriander

  • Handful of fresh mint


Chapter Four

  • 2tbsp peanut butter (I prefer crunchy)

  • 50ml lemon juice

  • 50ml soy sauce

  • Cayenne pepper (powdered) to taste


Chapter Five

  • 10-15 sheets rice paper (round)


Making of the story


Chapter One

Start my placing your enoki mushrooms into a bowl. Make sure the stumpy roots are cut off and you have given them a good rinse. Into a measuring jug, add your water, vinegar, salt, sugar and stir until everything is well dissolved. Pour your liquid over the enoki mushrooms, making sure they are completely covered and leave to one side.


Chapter Two

To prepare your mushroom glaze, mix the soy, sweet soy, sesame oil and mirin together in a bowl.

Get a good, non-stick frying pan nice and hot over a medium heat. Once hot, lay your mushrooms out (don't add any oil). Once they turn golden on the bottom, flip the mushrooms and baste with a little of your glaze (a pastry brush works best for an even coating, else a teaspoon is fine). When all your mushrooms are golden brown on both sides, leave aside to cool.


Chapter Three

Prepare all of your vegetables by cutting them all into batons (julienne) and make sure they are all roughly the same length. Get all your herbs ready by picking them off the stalks. I love to keep my herbs whole but if you like them finer then chopping them thinly will also work beautifully. Place everything onto a chopping board or serving platter.


Chapter Four

Peanut dipping sauce. Start by putting your soy, lemon juice, oil and cayenne pepper into a small food processor. Whiz everything together for 10 seconds or so, add the peanut butter, then whiz for a further 30 seconds or until everything has thickened and combined nicely. Taste and adjust to your liking. Once you are happy with everything, pour into your serving dish and place to one side.

Note: a hand blender will work too. If you don't have either then put everything into a tightly sealed jar and shake for about a minute like a crazy person. It won't be as smooth but will still taste delicious.


Chapter Five

Strain your noodles then rinse under cold water, making sure to strain all excess water.

Grab a clean pair of scissors and roughly cut up the noodles to make it a little easier when it comes to rolling your rice paper rolls.


Strain your enoki mushrooms and really squeeze out all excess liquid and place with all your other vegetables.


To a large frying pan (or any heat-proof shallow dish that is bigger in diameter than a dry rice paper sheet) add very hot water and then submerge your rice paper sheets one at a time. Leave for 10 - 15 seconds then shake off excess water and lay down onto a flat clean surface or plate. Once you have re-shaped the rice paper so it resembles a circle again, start loading up with all your ingredients into the centre. There's no right or wrong order, however I always start with the herbs, then a mushroom, then whatever I feel like. For rolling instructions please hit the link above to be taken to the full video.


Happy rolling.


Written with love,

PP











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