Shiitake Fresh Spring Rolls
The Umami taste of Shiitake mushrooms makes Vietnamese Summer Rolls more even tastier!
We added the Shiitake last so that it can be seen through the skin, but you can also finely-cut them as part of the filling. Guanylate of Shiitake boosts the Umami of other ingredients. Cilantro aids digestion and helps uplift your mood.
Recipe provided by Hattori Nutrition College.
Ingredients
(serves 4)
-
4 pieces
Dried Shiitake mushrooms
-
100 ml
Chicken stock -A
-
1/2 Tbsp
Sugar -A
-
2 tsp
Nam pla fish sauce -A
-
2 pieces (80 g)
Chicken breast tenders
-
1 Tbsp
Sake
-
one pinch
Salt
-
1
Japanese cucumber
-
1/3
Carrot
-
100 g
Bean sprouts
-
4 leaves
Green perilla leaf
-
4 pieces
Rice paper
-
2Tbsp
Sweet chili sauce-B
-
2tsp
Vinegar-B
-
5g
Coriander-B
-
-
Steps
1
Rinse dried Shiitake mushrooms and soak in water to rehydrate. Once softened, remove stems and slice.
2
Add seasonings marked A to a pot and add sliced Shiitake mushrooms, heat and remove from heat.
3
Julienne cucumbers and carrots into 3 cm lengths, lightly add salt (not included in above ingredients) and squeeze to remove water.
4
Remove the fibrous root from the bean sprouts and blanch quickly in salted hot water. Cut green perilla leaf in half vertically.
5
Remove the tendon from the chicken tender and place on a heat-resistant plate. Add sake and sprinkle with salt. 600W Microwave for 1 1/2 minutes and let cool.
6
Once the chicken is cool, tear into small bite-sized strips.
7
Mince the cilantro and combine with the other ingredients marked B to make the sauce.
8
Dip the rice paper quickly in water, and place on top the green perilla leaf and then the ingredients other than the shiitake mushroom in a balanced manner.
9
Roll over once so that the green perilla leaf can be seen. Place the shiitake on top and fold in each side of the rice paper, and then tightly wrap the rest.
10
Cut in half so it is easier to eat and place on a plate. Serve with the sauce.
