Mushroom Rice Paper Rolls
Mushroom Rice Paper Rolls Recipe
This recipe uses pre-cooked stir-fry mixed mushrooms (recipe here). It keeps it well in the fridge for 3 days.
Even though this rice paper rolls has only one main filling (cooked mushrooms, wrapped in lettuce), it is delicious and a delight for mushroom lovers.
- 1 large king oyster mushroom sliced lengthwise for 4 sections
- cooking oil for greasing a griddle pan
- salt & pepper (blend) to taste
- 200g mixed mushroom (pre-cooked, click here for the recipe)
- green coral lettuce or any whole leaf, soft core lettuce
- 4 pieces of 22-cm (8.6-inch) Vietnamese rice papers
- 6 long section of chives or spring onions (scallions) optional
You also need:
- a large plate of water (for dipping the rice papers) for best reasons, use slightly warm water
- a large plate or wooden board for wrapping the rice rolls
- Grill the king oyster mushrooms. Heat a greased pan (griddle pan for beautiful grill marks) on medium high heat and add the king oyster mushroom in the pan. Sprinkle a salt & pepper blend on the mushrooms. Cook on both sides and set aside.
- Prepare the rest of the ingredients, including a deep plate or bowl of water for dipping the rice paper rolls.
- Make the spring rolls. Quickly dip a piece of rice paper in water until the entire surface is wet and just start to soften, about 7-10 seconds. Place softened rice paper on a large plate or wooden board. Arrange the ingredients as shown in this photo using a quarter of the cooked mixed mushrooms in each roll, and a piece of grilled mushroom on top. Fold the bottom edge upwards, followed by the left and right sides of the rice paper. Roll the wrap away from you, while keeping the fillings tight. When you reach the base of the grilled mushroom, insert a decorative chive or spring onion & protrude it out from the spring roll, then continue rolling the last portion of the wrap. Flip the spring roll over to reveal the aesthetic side showing the grilled mushroom.