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.
Mushroom and Vegetable Rice Paper Rolls
- 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
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp raw sugar
- ½ large red chilli, deseeded, chopped
- 1 tbsp water
How to make these Mushroom and Vegetable Rice Paper Rolls:
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.