Shiitake Fresh Spring Rolls

Shiitake Fresh Spring Rolls

The savoriness of shiitake mushrooms makes fresh spring rolls even tastier!
We added the shiitake last so they can be seen through the skin, but you can also julienne them as part of the filling. As shiitake are rich in dietary fiber, they are helpful for relieving constipation. Cilantro aids digestion and helps uplift your mood.
Recipe provided by: Hattori Nutrition College

(serves 4)

Dried shiitake mushrooms
4 pieces
Chicken stock ●
100 ml
Sugar ●
1/2 tablespoon
Nam pla fish sauce ●
2 teaspoons
Chicken breast tenders
2 pieces (80 grams)
1 tablespoon
one pinch
Japanese cucumber
Bean sprouts
100 grams
Green perilla leaf
4 leaves
Rice paper
4 pieces
◎Sweet chili sauce
2 teaspoons
◎ Cilantro
5 grams


Rinse dried shiitake mushrooms and soak in water to rehydrate. Once softened, remove stems and slice.


Add seasonings marked ● to a pot and add sliced shiitake mushrooms, heat and remove from heat.


Julienne cucumbers and carrots into 3 cm lengths, lightly add salt (not included in above ingredients) and squeeze to remove water.


Remove the fibrous root from the bean sprouts and blanch quickly in salted hot water. Cut green perilla leaf in half vertically.


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.


Once the chicken is cool, tear into small bite-sized strips.


Mince the cilantro and combine with the other ingredients marked ◎ to make the sauce.


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.


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.


Cut in half so it is easier to eat and place on a plate. Serve with the sauce.