|Spring really rolls into town...|
This simple weekend meal was a big hit, and intriguing ingredient had some teasing effect to it.
So, my dear friends, let me reveal what was wrapped in that rice paper: Enoki* (Enokitaki) mushrooms instead of a traditional rice noodles and bean sprouts. Those mushrooms have a crunchy-crispy texture, and they look like noodles, somewhat.
|Enoki are white long ones, Beech mushrooms are to the right|
Another two mushrooms for the spring rolls were Shiitake mushrooms (delicacy loaded with a healthy benefits), and Brown Beech mushrooms, that have a pleasant nutty flavor.
- Heat the cast-iron or stainless still skillet on a medium-high setting.
- Add an oil of your choice (I used a little olive oil).
- Add Shiitake to the skillet and cook for 10 minutes, stirring a few times.
- Then add Enoki and Beech mushrooms, and continue another 5-7 minutes.
- Season with salt and pepper. Taste. Adjust the seasoning.
- Remove from the skillet.
- Julienne cucumbers, carrots, or any vegetables of your choice, add a few herbs (cilantro, dill, or parsley)
- For a vegetarian roll - I used tempeth, for non-vegetarian - any meat of your choice. My son had his with a shredded pork.
Follow the instruction on a rice paper package.
I wasn't quick enough with the first one, it all became soft, sticky, and I had to peel it from the board.
Prepare all of the ingredients first, have it all ready before you, and only then start with dipping rice paper in a water.
Serve with a dipping sauce of your choice. We had it with a hot chili paste. Our son put on his some ketchup... no comments.
Easy and delicious. I am going back to Asian Market for more Enoki mushrooms, they are great in soups too.
*Studies show that Enoki are high in proteins and antioxidants.
Until next time,
Cowboy Country Vegetarian