GINGER-MUSHROOM SUMMER ROLLS

These are like sexy, chilled, see-through burritos. Pass them around at a party and watch everyone be like

MAKES 10 TO 12 ROLLS THAT WILL HAVE PEOPLE TALKING FOR WEEKS
FILLING
8 ounces mushrooms*
3 cloves garlic
1⁄2 teaspoon neutral-tasting oil like grapeseed
11⁄2 teaspoons soy sauce or tamari
1⁄3
cup minced green onions
2 tablespoons minced fresh ginger
1⁄2 teaspoon toasted sesame oil
SWEET AND SOUR DIPPING SAUCE (OPTIONAL)
1⁄2 cup rice vinegar
2 tablespoons sugar
2 to 3 teaspoons chili-garlic paste**
1 teaspoon lime juice
1⁄4 cup chopped peanuts
ROLLS
6 lettuce leaves
1 cucumber
1 carrot
1 cup fresh herbs***
1 pack of large spring roll wrappers/rice paper wrappers****
1 Trim and slice the mushrooms into strips no thicker than your finger and mince the garlic.

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Heat up the neutral oil in a wok or skillet over medium heat. Add the mushrooms and sauté until they start releasing a bunch of liquid, 1 to 2 minutes. Add the soy sauce, green onions, ginger, and garlic and cook until most of that liquid evaporates, about 2 more minutes.

Add the toasted sesame oil, stir to combine, and turn off the heat. Put the filling on a plate to cool and take a second to wipe down the wok; you’ll be saving yourself clean up time later.
You’re welcome.
2 If you are making the dipping sauce, do that now. Throw the vinegar and sugar into a small saucepot and bring it to a simmer over medium heat. Let that cook for about 4 minutes, stirring occasionally. Stir in the chili paste and lime juice and turn off the heat. Once it cools for a couple minutes, pour that into a glass and stick it in the fridge. Hold tight on those peanuts.

3 Now let’s chop some veggies. This recipe is pretty flexible when it comes to fillings, so feel free to use what you’ve got. Just make sure that you have some lettuce, something crunchy (like cucumber and carrots), and at least one herb. Almost anything tastes good in here. Just cut everything up except the lettuce into strips about 2 inches long. Cut the lettuce into thirds.

4 Now for the real bougie. Warm about 3 inches of water in the same wok or skillet you cooked the mushrooms. You want the water hot but not so hot you can’t put your hand in it.
Like tea temperature or some like that. Turn off the heat. Place one spring roll wrapper flat in the water for 10 to 15 seconds until it becomes bendy like a noodle. Let the extra water drip off and lay that translucent son of a bitch down on a plate.

5 Fold the wrapper in half so that it looks like a flat taco, straight edge on the bottom. Lay down a lettuce leaf, about 2 fingers’ worth of veggies and herbs, and a scoop of the sautéed mushrooms on the left side of the semicircle wrapper thing you’ve got going. Fold the wrapper over once, left to right, and then fold the bottom up like a burrito. Continue rolling kinda tightly and press the end flap gently against the roll. If you can make a burrito then you already have this on lock. Keep making rolls until you run out of filling.

6 To serve, add the chopped peanuts to the dipping sauce and go to town. Finished rolls will keep in the fridge for about 2 days but if you haven’t eaten them by then, you’re crazy.

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