RECIPES

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

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.
Bring water to boil and scald the glass noodles until translucent; drain well.
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.