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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Vietnamese Maitake Spring Roll


Spring Roll

1 packet Maitake mushroom
1 tbsp sunflower seed or light vegetable oil
20g glass noodles
Vietnamese rice paper
100g fresh prawns, blanched and halved
Chinese or butterhead lettuce
carrot julienne
sawtooth coriander (optional)
coriander leaves
Thai basil leaves
mint leaves
20g sesame seeds, toasted

Dipping sauce (mix together)

1 tbsp fish sauce
1 tbsp lime juice
1 tbsp Thai chilli sauce

  1. Cut the bottoms from the maitake mushrooms and separate them. Heat the oil and give the maitake a quick stir-fry over high heat – about 1 minute. Set aside.
  2. Bring water to boil and scald the glass noodles until translucent; drain well.
  3. To prepare the spring roll
    Moisten a piece of rice paper, and place on it a prawn half, maitake, lettuce, carrot, glass noodles, herbs, and a sprinkling of sesame seeds. Roll up and serve with the dipping sauce.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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