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

• 30G Shiitake Mushrooms, 30G
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 400G Whole Chickpeas In Water

Instructions

1. 1. Wash and thinly slice the shiitake mushrooms, carrots, and cucumber into matchstick-sized pieces.
2. 2. Heat sesame oil in a pan and stir-fry minced garlic and ginger for 30 seconds until aromatic.
3. 3. Add shiitake mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until tender.
4. 4. Mix soy sauce, rice vinegar, and sesame seeds in a small bowl to prepare the dipping sauce.
5. 5. Cook short-grain rice according to package instructions and let it cool slightly.
6. 6. Dip rice paper wraps 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 additional sesame seeds and spring onions.
10. 10. Serve the wraps with the tangy sesame-soy dipping sauce on the side for added flavor.