
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
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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.
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Bring water to boil and scald the glass noodles until translucent; drain well.
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To prepare the spring rollMoisten 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.