Savory Shiitake Mushroom Rice Wraps Recipe

About this recipe

Delicate rice wraps filled with savory shiitake mushrooms, crunchy vegetables, and a tangy sesame-soy dipping sauce. A light yet satisfying dinner perfect for winding down.

Ingredients

• 100 g Ginger - 100g
• - Schwartz Sesame Seeds
• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 500G Yutaka Sushi Rice
• - Kikkoman Soy Sauce
• 100 g Yorkshire English Carrots 100G
• - Vietnamese Summer Roll Rice Paper
• 90 g Natoora British Organic Shiitake Mushrooms 90g

Instructions

1. 1. Wash and thinly slice the shiitake mushrooms (150 g), carrots (100 g), and cucumber (100 g) into matchstick-sized pieces; slice the spring onions (25 g).
2. 2. Cook the sushi rice (100 g) in 200 ml of water, covered, for about 12 minutes, then let it steam for 5 minutes and cool slightly.
3. 3. Heat 1 tbsp sesame oil in a pan and stir-fry 1 minced garlic clove and 10 g minced ginger for 30 seconds until aromatic.
4. 4. Add the shiitake mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until tender.
5. 5. Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and half of the sesame seeds in a small bowl to prepare the dipping sauce.
6. 6. Dip rice paper wraps (8 sheets) in warm water for 10 seconds until pliable, then lay them flat on a clean surface.
7. 7. Fill each wrap with a small portion of rice, mushrooms, carrots, cucumber, and spring onions.
8. 8. Fold the sides of the wrap inward, then roll tightly to seal the filling inside.
9. 9. Arrange the prepared wraps on a serving plate and garnish with the remaining sesame seeds.
10. 10. Serve the wraps with the tangy sesame-soy dipping sauce on the side.

How to make Savory Shiitake Mushroom Rice Wraps

1. Prep and cook aromatics. Wash and thinly slice the shiitake mushrooms, carrots and cucumber into matchsticks. Stir-fry minced garlic and ginger in sesame oil for 30 seconds until aromatic.
2. Cook mushrooms and sauce. Add the shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until tender. Mix soy sauce, rice vinegar and sesame seeds in a small bowl for the dipping sauce.
3. Cook the rice. Cook the short-grain rice according to the packet instructions and let it cool slightly before filling the wraps.
4. Fill and roll the wraps. Dip each rice paper wrap in warm water for 10 seconds, lay it flat and fill with rice, mushrooms, carrots, cucumber and spring onions. Fold in the sides and roll tightly.
5. Garnish and serve. Arrange the wraps on a plate, garnish with extra sesame seeds and spring onions, and serve with the tangy sesame-soy dipping sauce.

Frequently asked questions

What is the total time required to make Savory Shiitake Mushroom Rice Wraps?

The total time required is 35 minutes, including 15 minutes for preparation and 20 minutes for cooking.

Can I make these rice wraps ahead of time or store them?

Yes, you can make them a few hours ahead and store them in an airtight container in the refrigerator. Place a damp paper towel over the wraps to prevent them from drying out.

What can I serve with Savory Shiitake Mushroom Rice Wraps?

These wraps pair well with a light miso soup or a fresh green salad for a complete Japanese-inspired meal.

Can I substitute chickpeas for another ingredient in this recipe?

Chickpeas are not directly included in the wraps but can be added as an optional filling or omitted entirely without affecting the recipe.