Chef: Andrea Seppinni
Makes: 10 wraps
Prep Time: 20 minutes
Total Time: 30 minutes (Does not include time to marinate the mushrooms)
For the Mushroom Marinade and Shiitake Mushrooms
- ¼ c reduced sodium gluten free tamari (or try coconut aminos for even lower
- 2 T unseasoned rice wine vinegar
- 2 T mirin (sweet cooking rice wine)
- ¼ lb. fresh shiitake mushrooms, stems trimmed, cut into ¼ inch slices
- 10 rice paper wraps, plus a few extra for practice
- 3 medium red radishes, sliced paper thin or mandoline or with a sharp knife, or finely shredded with a julienne peeler
- 3 carrots, sliced paper tin on a mandoline or with a sharp knife, or finely shredded with a julienne peeler
- 2 c small spinach leaves, destemmed
- ½ yellow bell pepper, cut into matchsticks
- 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3 inch long, ¼ inch square sticks
- 1 bunch cilantro, leaves and tender stems plucked off
- 2 green onions, white and tender green parts sliced tinly
- Any other raw or blanched chilled veg your heart desires!
- Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
- A bowl of very warm water to dip the rice papers
- A silicone baking pan liner (parchment paper works, too), suggested
- A platter or prepared storage container in which to place completed rolls
For Marinade and Shiitake Mushrooms
- Whisk the ingredients together in a bowl large enough to hold the sliced mushrooms, add mushroom, and allow to marinade for a ½ hour (or up to overnight covered in the fridge).
- Pour the mushroom with their marinade into a nonstick skillet (preferably ceramic-coated), and saute over medium high heat to soften the mushrooms and carmelize the marinade onto them.
- Allow the mushrooms to cool and set aside.
- Place your dipping water, a clean rolling surface with the silicone pan liner down and your filling ingredients.
- Dip the papers momentarily one at a time in very warm water - in and out. Soakinggives you a rice blob. By the time you lay out the quick-dipped rice paper and fill, it is completely malleable.
- Start filling on the left third of each rice paper, leaving a 1 inch border on the top, bottom and side; flip the left-side flap over the filling then two ends (Note: If you are a leftie, reverse direction with filling and rolling, starting from the right.)
- Begin rolling tightly from the left to the right, which will automatically stick when you get to the end.
- Place completed rolls seam-side-down on a serving platter or into a storage container.
- To serve, carefully cut each roll in half on the bias with a serrated knife, and turn a few up on their ends to expose the colorful fillings.
- They look beautiful laid out on finely shredded red cabbage.
- Garnish with cilantro sprigs, micro greens, black sesame seeds, or just let their fillings shine through their naked translucent skins.
- Don’t be afraid to pack these babies up and take them on the road. Just line your storage container with non-stick parchment paper (don’t use plastic wrap, or you’ll be scraping the rice paper off with your teeth!), and also place parchment paper between each layer.
- Make the wraps the day you plan to head out and sprinkle mung bean sprouts or pea shoots between the layers as well; the sprouts or shoots look lovely, taste good and help keep the Thai-Style Veggie Wraps just moist enough.
- Store chilled in an ice chest or insulated bag with a freezie block until ready to serve!
COPYRIGHT 2015 - PLANTCHEF.COM