Mushroom Rice Paper rolls

By vdub

Ingredients

• 1 shallot bulb
• 1 pound (450g) button mushrooms
• 1 medium carrot
• Pinch of salt
• 2 tablespoons soy sauce*
• 2 tablespoons vegetarian mushroom oyster sauce*
• 1/8 teaspoon dried chili flakes (or to taste)
• 1/2 teaspoon cornstarch
• 2 teaspoons water
• 4 cups spinach
• 1/2 teaspoon sesame oil
• 10 small rice paper wrappers
• Soy sauce or other dipping sauce, to serve

Details

Servings 10
Preparation time 15mins
Cooking time 30mins
Adapted from breakfastdramaqueen.com

Preparation

Step 1

Instructions
Prepare the vegetables: Peel and finely dice the shallot bulb (alternatively, use a rounded ¼ cup of diced onion). Chop the mushrooms in half, and then thinly slice them. Peel and grate the carrot (this will yield ~1 cup grated carrot).

Make the filling: Preheat a medium-sized skillet over low heat. Grease with cooking oil spray (or peanut oil), and then add the diced shallot and pinch of salt. Cook the shallot for 2 minutes, or until softened.

Add the mushrooms, and turn the heat up to medium. Cook for 3 minutes, or until the mushrooms have just started to release their juices.

Pour in the soy sauce, vegetarian oyster sauce and chili flakes. Turn the heat up a little more, and cook for 5 - 7 minutes, or until the mushrooms have significantly reduced in size.

In a small dish, whisk together the cornstarch and water. Stir the cornstarch mixture into the skillet, and cook for 2 - 3 minutes, or until the sauces in the skillet have thickened.

Add the grated carrot and spinach, and then turn down the heat to low. Gently stir until the spinach has wilted.

Remove the skillet from the heat, and then stir in the sesame oil.
Make the rice paper rolls: For this you will need a bowl of hot (or warm) water and two sheets of non-stick paper.

Submerge one rice paper wrapper in the bowl of hot water for 10 - 20 seconds, or until just soft enough to use.

Transfer the wrapper to the first sheet of non-stick paper (or a damp cutting board). Add a few spoonfuls of the mushroom filling - not quite in the center, a little south of the equator. Fold the bottom of the wrapper upwards to encase the filling. Fold in the left and right sides, and then roll upwards to seal.

Repeat Steps 9 - 10 until the filling is all used up (I ended up with 10 rolls).

If desired, warm the rolls up in the microwave or steam in a bamboo steamer (it's probably a good idea to line the steamer with non-stick paper). Serve with soy sauce, or dipping sauce of your choice. Enjoy!