Spring rolls with king oyster mushrooms and Vietnamese sauce
Fresh and vibrant spring rolls filled with pulled king oyster mushrooms, crisp lettuce, fragrant coriander and mint, and crunchy nuts served with a zesty Vietnamese dipping sauce. A great appetiser or refreshing main course.
Ingredients
Vietnamese dip:
Preparation
Step 1
200 g king oyster mushrooms, pulled – 40 ml Kikkoman Sauce for Poke Bowl – 1 g five-spice powder – 1 tbsp cooking oil
Heat a pan over a medium heat and add a splash of oil. Sauté the pulled king oyster mushrooms for about 5-7 minutes until tender and golden brown. Add the Kikkoman Poke Sauce and five-spice powder and cook for another minute. Leave to cool.
Step 2
50 g lettuce, shredded – 10 g fresh coriander leaves – 10 g fresh mint leaves – 30 g roasted peanuts – 100 g cooked rice vermicelli – 9 rice paper spring roll wrappers
Fill a shallow dish with cold water. Dip a rice paper wrapper into the water for a few seconds until it softens. Lay the wrapper flat on a clean surface. Place a small handful of shredded lettuce in the centre of the wrapper, followed by a portion of the cooked vermicelli, mushrooms, coriander leaves, mint leaves and chopped nuts. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to fully enclose the filling. Repeat with the remaining ingredients.
Step 3
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp lime juice – 2 tbsp sugar – 1 garlic clove, chopped – 1 small chilli, finely chopped
In a small bowl, whisk together the Kikkoman Soy Sauce, lime juice, sugar, chopped garlic and chopped chilli until the sugar dissolves. Serve with the spring rolls.
Recipe-ID: 1438
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200 g king oyster mushrooms, pulled – 40 ml Kikkoman Sauce for Poke Bowl – 1 g five-spice powder – 1 tbsp cooking oil
Heat a pan over a medium heat and add a splash of oil. Sauté the pulled king oyster mushrooms for about 5-7 minutes until tender and golden brown. Add the Kikkoman Poke Sauce and five-spice powder and cook for another minute. Leave to cool.
50 g lettuce, shredded – 10 g fresh coriander leaves – 10 g fresh mint leaves – 30 g roasted peanuts – 100 g cooked rice vermicelli – 9 rice paper spring roll wrappers
Fill a shallow dish with cold water. Dip a rice paper wrapper into the water for a few seconds until it softens. Lay the wrapper flat on a clean surface. Place a small handful of shredded lettuce in the centre of the wrapper, followed by a portion of the cooked vermicelli, mushrooms, coriander leaves, mint leaves and chopped nuts. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to fully enclose the filling. Repeat with the remaining ingredients.
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp lime juice – 2 tbsp sugar – 1 garlic clove, chopped – 1 small chilli, finely chopped
In a small bowl, whisk together the Kikkoman Soy Sauce, lime juice, sugar, chopped garlic and chopped chilli until the sugar dissolves. Serve with the spring rolls.
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