1 cup sliced shiitake mushrooms, quickly boiled in chicken stock
chili garlic sauce (sriracha) (optional)
3 TBS. soy sauce
1/4 tsp. Chinese five spice powder
Instructions
Mix the soy sauce and Chinese five spice powder in a small bowl and set aside. Except for the rice rolls, place each of the above ingredients in a separate bowl and set aside.
Fill a large bowl with hot water, not scalding. Place bowl and wrappers on a clean working surface. Take out one of the wrappers and place it in the bowl of hot water. You may have to gently press the wrapper down into the water. The rice paper will soften in 30 sec. When the wrapper is soft enough to eat, remove from the water and place it on the working surface.
Brush the wrapper with the soy sauce mixture and a bit of sriracha. Working always horizontally, place slices of veggies onto the softened rice paper. Then add the herbs. Begin to roll by folding the bottom portion of rice paper over the ingredients. Continue by lifting the right side of the wrapper and folding it over the ingredients.
To complete the roll, fold top side down, or roll the roll forward until the end of the rice paper. Try to keep your folding/rolling as tight as possible. The ingredients should appear at one end to create an open type of fresh roll. To secure the roll, simply dip your fingers in a little water and wet the end flap. Then press and seal.
Originally Submitted
5/13/2011
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