Ginger Mushroom Summer Rolls

I made fresh rolls once before and it was a disaster. Don't ask me why I couldn't roll them- it's really not rocket science. But they were a floppy mess. It turned me off making them until today when I came across this recipe from one of my favourite cookbooks- Thug Kitchen. I've had good luck with the other recipes so figured I'd give this one a shot. I'm glad I did. Here's the recipe:

 Ginger-Mushroom Summer Rolls

FILLING

8 ounces mushrooms
3 cloves garlic
1/2 tsp neutral-tasting oil
1 1/2 tsp soy sauce or tamari
1/3 cup minced green onions
2 tbls minced fresh ginger
1/2 tsp toasted sesame oil

SWEET & SOUR DIPPING SAUCE
1/2 cup rice vinegar
2 tbls sugar
2-3 tsp chili-garlic paste ( couldn't find paste- it was called 'sauce'. 2 tsp made it spicy enough!
1 tsp lime juice
1/4 cup chopped peanuts

ROLLS
6 lettuce leaves
1 cucumber
1 carrot
1 cup fresh herbs (I used cilantro & basil)
1 pack of large spring roll wrappers

1. Trim and slice the mushrooms into strips no thicker than your finger and mince the garlic. Heat up the oil in a wok/skillet over medium heat. Add the mushrooms and saute until they start releasing a bunch of liquid (1-2 minutes). Add the soy sauce, green onions, ginger, and garlic and cook until most of the liquid evaporates (~2 minutes). Add the toasted sesame oil, stir to combine, and turn off the heat. Transfer the filling onto a plate to cool. Wipe down the wok to save clean up time later.

2. Make the dipping sauce – put the sugar and the rice vinegar into a small sauce pot and bring to a simmer over medium heat. Let cook for ~4 minutes, stirring occasionally. Stir in the chili paste and lime juice and turn off heat. After it cools for a couple of minutes, put it in the fridge.

3. Chop up the veggies for the rolls. The recipe is supposed to be flexible when it comes to fillings, so use what you have. Make sure to have the lettuce, something crunchy, and some herbs, Cut everything except the lettuce into strips about 2 in. long. Cut the lettuce into thirds.

4. Warm about 3 inches of water in your wok/skillet from earlier. Get it hot, but not too hot so you wouldn’t get burned if you touch it. Turn off the heat. Place one spring roll wrapper flat in the water for 10-15 seconds until it becomes bendy. Let the extra water drip off and then transfer to a plate.

5. Fold the wrapper in half like a taco, except flat. Lay down a lettuce leaf, about 2 fingers worth of filling, and a scoop of sauteed mushrooms on the left side of the semicircle wrapper. Fold the wrapper over once from left to right. Fold the bottom up like a burrito. Roll slightly tightly and press the end flap against the roll. Repeat steps 4 & 5 until you run out of filling.

6. To serve, add the chopped peanuts to the dipping sauce and enjoy. According to the original recipe, finished rolls will keep in the fridge for about 2 days.

These were so easy. Took a little time because I'm still getting used to this mandolin of mine (grrr) but other than, that, nothing to it.

They were full of flavour- the ginger and garlic really popped as did the fresh herbs.

Next time I would experiment with thin strips of tofu, or marinated/baked tempeh (sweet and sour).
This blog - The Simple Veganista had a beautiful recipe that I will try next time. http://bit.ly/1dGg191

I would totally prepare these as an appetizer, or take them to a potluck. Who doesn't like spring/summer rolls?! Give them a try!

Getting my ingredients ready to stir fry.

Start with the mushrooms..

Add the onion, garlic, ginger, tamari and finish with a splash of sesame oil.

I must admit- the mandoline does make a nice job of julienning the cucumber and carrot. Fresh herbs and lettuce from the garden..

Dipping the rice sheets into fairly warm water until they are limp, but still easy enough to manage (if they are too wet, they rip easily)

Add the chopped peanuts to the dipping sauce, and you're good to go!