Mushroom Rice Paper Rolls
Easy rice rolls filled with shitake mushrooms and scallions served in a bed of spicy peanut and chili oil drizzle - also known as 'chee cheong fun'!
Servings: 2
Ingredients
- 6 rice paper sheets
- warm water
- 5 shitake mushrooms
- 2 stalks spring onions
Peanut Sauce
- 2 tbsp unsweetened smooth peanut butter
- 1 tsp sesame oil
- 1 tsp sambal paste sub chili paste
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- 3-6 tbsp hot water
Garnish
- toasted sesame seeds
- spring onions
- chili oil
Instructions
- Slice shitake mushrooms and spring onions.
- Fill a large shallow dish or pan with warm water.
- Dip one rice paper wrapper into the water, ensuring it's fully submerged for about 5 seconds or until it becomes soft and pliable.
- Carefully remove it from the water and place it flat on a clean kitchen towel or a damp cutting board.
- Place 3-4 sliced shitake mushrooms in the center of the softened rice paper wrapper, leaving some space around the edges. Sprinkle spring onions.
- Fold the bottom edge of the rice paper wrapper over the fillings, then fold in the sides, and roll it tightly to enclose the fillings completely, similar to rolling a burrito.
- Prepare a steamer by bringing water to a boil. Steam for 5-7 minutes, or until the rice noodle sheet is cooked through (doesn't take long at all!).
- Meanwhile, mix the ingredients together for the spicy peanut sauce.
- Place the hot steamed rolls on the bed of peanut sauce. Sprinkle with chili oil, some of the peanut sauce, chopped scallions and toasted sesame seeds.
- Serve them hot! Enjoy!
Notes
- Work quickly when assembling the rolls, as the rice paper wrappers can become sticky and difficult to handle if left out too long.
- Rice rolls are best enjoyed fresh, but they can be stored in the refrigerator for up to a day.