Mushroom Wraps/ Vietnamese Rice Wrapper Rolls
Variety is the spice of life. Just like the saying I am trying to include new varieties here in my little space. I have started making Thai dishes at home and have experimented on Mediterranean cooking recently for which I need a little more experimenting to post here, my friends say that’s not needed but I feel unless I am not totally satisfied I must not post here.
Today I am going to post a Vietnamese Rice Wrapper Rolls, these are made of cucumbers,rice noodles but i am posting one with a different filling.
Rice wrappers - as you needed ( I use small circles, you can use big for bigger
Carrot - little julienned
Bell Peppers/Capscicum washed deseeded and julienned
Beans sprouts – little
Basil a few finely chopped (you can use coriander instead)
Mushroom 1 cup finely chopped
Pepper powder – ½ tsp
Soy Sauce – 1 tbsp
Green onion or spring onion - only the green part.
Salt to taste
Heat a pan add in mushrooms,pepper powder and soy sauce and sauté until mushrooms are done making sure they do not become mushy or juicy.*
Remove them and keep aside for later use.
In the same pan sauté bell peppers until they are a little tender but make sure they are crisp.
In a pan add in all the ingredients including sautéed mushroom and capsicums.
Add salt to taste and mix well.
Now dip the wrappers in the warm water for few seconds.
Keep it on a clean kitchen towel or cheese cloth so that the extra moisture goes off, now keep little stuffing one by one at the end of the circle.
Now start covering the stuffing and roll it by tucking the sides as we do for spring rolls.
And keep in the prepared rolls on a dry plate.
Do everything fast making sure the mixture doesn’t get mushy or mushrooms leaven their water.
Serve it with your favorite dipping sauce.
I served it with soy sauce dipping.Note *
While you saute mushrooms make sure they don't leave water or its the same while making rolls or else it will be difficult to make the rolls.