Asian Mushroom and Kelp Noodle Rice Paper Rolls
Everybody loves these Asian Mushroom and Kelp Noodle Rice Paper Rolls as they are so healthy and easy and quick to prepare as a snack, party food or a meal.
Makes 15 – 25 rolls depending on the size. I have used “Kelp Noodles” in thsi recipe. I love the kelp noodles for their crunchy texture, they are pretty uch flavourless so they go with everything and are so versatile in hot or cold dishes. They have no fat, no carbs and they are completely vegan and gluten free. You can pick these up in most health food shops or Japanese specialty shops. If you can’t find them simply use rice noodles, as they will work just as well.
- 1 tblsp sunflower or peanut oil
- 600g mixed mushrooms like shitake, enoki, oyster, button
- 1 tblsp fresh ginger diced
- 2 cloves garlic, minced
- 2 cups of finely sliced bok choy
- 3 stalks of eshallots
- 1 cup kelp noodles, chopped ( you can use soaked rice noodles instead)
- 1 tblsp tamari sauce
- 1 tblsp sweet chili sauce
- 1 tblsp lemon juice
- Cracked black pepper
- 1 cup thai basil leaves
- ¼ cup crispy shallots ( available in the supermarket)
- Snow pea sprouts
- Rice papers
- 1 Lebanese cucumber
- 1 tblsp sesame seeds, toasted
• Rice noodles, soaked
- Heat a small amount of the sunflower oil in a frypan over a moderate heat and sauté off the mushrooms for 2-3 minutes until just softened. You may need to cook the mushrooms in batches if you can’t fit them all in.
- In the last batch add in the ginger and garlic and sautee for 2 minutes. Combine the ginger, garlic and mushroom mix with the rest of the mushrooms, then stir through the finely sliced bok choy and green onion (eschallots) while the mushrooms are still hot. If you are using kelp noodles, rinse them after taking them out of the bag, drain them and add them in.
- For rice noodles, follow the instructions on the back of the pack, then add the rice noodles to the vegetable mix.
- Add in the remainder of the ingredients to the noodle and mushroom mix and stir to combine leaving the mix to cool in the fridge.
- Soak 2-3 rice papers in room temperature water for a couple of minutes until softened, drain and lay them down on a bench. Place two good teaspoons of the filling onto each paper and top with a basil leaf and some of the fried shallots, roll up the rice paper folding in the sides and adding a few snow pea sprouts onto the rice paper as you finish rolling them up. Continue with the remainder of the filling.
- Using a peeler peel ribbons from one small Lebanese cucumber. Wrap the cucumber around the roll and then garnish with toasted sesame seeds.
- You may not need a dipping sauce as there is quite a bit of flavour in the rolls, if you do want something to dip in check out my recipe for Chicken rice paper rolls