Mushroom & Asparagus Vietnamese spring rolls with ginger dressing recipe.
6 portabella mushrooms, sliced
1/2 cup carrots, julienned
1 cups mixed sprouts
8 spears asparagus, blanched and cut into half
5g coriander, chopped
5g mint, chopped
8 rice paper wrappers
250ml mushroom soya sauce
30ml fresh lime juice
5ml fresh ginger, grated
2ml fresh garlic, crushed
Toss the first 6 ingredients in large bowl.
Dip one rice paper wrapper into cold water.
Shake off excess water. Place vegetable filling off-centre on rice paper and wrap it like a normal spring roll – turning up the edges and rolling it into a cigar.
Repeat with remaining vegetable filling and rice paper wrappers.
Mix the dipping sauce ingredients together and serve with the spring rolls. Garnish with lime wedges and fresh coriander
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.