Spring Rolls

Spring really rolls into town...

This simple weekend meal was a big hit, and intriguing ingredient had some teasing effect to it. 
So, my dear friends, let me reveal what was wrapped in that rice paper: Enoki* (Enokitaki) mushrooms instead of a traditional  rice noodles and bean sprouts. Those mushrooms have a crunchy-crispy texture, and they look like noodles, somewhat. 

Enoki are white long ones, Beech mushrooms are to the right

Another two mushrooms for the spring rolls were Shiitake mushrooms (delicacy loaded with a healthy benefits),  and Brown Beech mushrooms, that have a pleasant nutty flavor. 

• Heat the cast-iron or stainless still skillet on a medium-high setting.
• Add an oil of your choice (I used a little olive oil).
• Add Shiitake to the skillet and cook for 10 minutes, stirring a few times. 
• Then add Enoki and Beech mushrooms, and continue another 5-7 minutes.
• Season with salt and pepper. Taste. Adjust the seasoning.
• Remove from the skillet.
• Julienne cucumbers, carrots, or any vegetables of your choice, add a few herbs (cilantro, dill, or parsley)
• For a vegetarian roll - I used tempeth, for non-vegetarian - any meat of your choice. My son had his with a shredded pork. 

Follow the instruction on a rice paper package. 
I wasn't quick enough with the first one,  it all became soft, sticky, and I had to peel it from the board. 

Prepare all of the ingredients first, have it all ready before you, and only then  start with dipping rice paper in a water.  

Serve with a dipping sauce of your choice. We had it with a hot chili paste. Our son put on his some ketchup... no comments.


Easy and delicious. I am going back to Asian Market for more Enoki mushrooms, they are great in soups too.




*Studies show that Enoki are high in proteins and antioxidants. 


Until next time,
Cowboy Country Vegetarian