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Mushroom and Vegetable Rice Paper Rolls

Mushroom and Vegetable Rice Paper Rolls

Mushroom and Vegetable Rice Paper Rolls

Mushroom and Vegetable Rice Paper Rolls. Great for dinner and then in the lunchbox tomorrow, these Vietnamese-inspired vegetarian rice paper rolls are as tasty as they are healthy.


Makes 8

80g dried mung bean noodles

8 shiitake mushrooms

1 tbsp mirin

1 tbsp low-salt soy sauce

8 x 22cm-diameter rice paper rounds

1 carrot, finely shredded

100g snow peas, finely shredded

16 fresh mint leaves


Dipping sauce

2 tbsp lime juice

1 tbsp fish sauce

1 tbsp raw sugar

½ large red chilli, deseeded, chopped

1 tbsp water


1 Place noodles in a bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Rinse; drain well.

2 Place mushrooms in a saucepan over medium-high heat. Add mirin, soy sauce and ½ cup water. Bring to boil; reduce heat and simmer for 5 minutes. Set aside to cool. Remove mushrooms; reserve sauce. Remove and discard stalks. Thinly slice caps.

3 Soak one rice paper round in warm water until soft. Top with a teaspoon of noodles, mushrooms, then a little of each remaining ingredient. Drizzle with mushroom liquid. Fold in bottom; roll to enclose.

4 To make dipping sauce, combine ingredients and mix until sugar dissolves. Serve with rolls.

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