Vietnamese · Lunch
Mushroom and Herb Rice Paper Wraps
Vietnamese mushroom and herb rice paper wraps filled with sautéed mushrooms, julienned carrot, cucumber, bean sprouts, and fresh mint, cilantro, and Thai basil, rolled in softened rice paper and served with a lime-garlic-chili nuoc cham dipping sauce. Cool, herbaceous, and savoury with light umami from the mushrooms.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
398Calories
14.2gProtein
11.7gFat
54.8gCarbs
9.8gSugar
6.8gFiber
1620mgSodium
0mgChol
1.8gSat Fat
1050mgPotassium
110mgCalcium
3.9mgIron
0mcgVitamin B12
28mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Slice the mushroom thinly and julienne the carrot and cucumber into matchsticks on a cutting board, keeping each pile separate.
2
Sauté
Heat the sesame and vegetable oil in a small skillet over medium heat for 4 to 5 minutes, stirring the mushroom slices occasionally until golden at the edges.
3
Build
Dip one rice paper wrapper in warm water for 10 seconds until pliable, lay flat, and arrange mushroom, carrot, cucumber, bean sprouts, mint, cilantro, and basil in a line across the lower third.
4
Plate
Fold the wrapper sides inward and roll tightly from bottom up; repeat with remaining wrappers. Slice each roll diagonally, arrange on plate with dipping sauce made from tamari, lime juice, sugar, water, minced garlic, and sliced chili, and top with crushed peanut.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g mushroom
- 66 rice paper wrappers (44cm)
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- 11 carrot, julienned (about 25g)
- 11 cucumber, julienned (about 40g)
- small handful bean sprouts (about 15g)
- 1212 mint leaves
- 1212 cilantro sprigs
- 88 Thai basil leaves (substitute regular basil)
- 4 tbsp60ml soy sauce-tamari
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar-white
- 2 tsp10ml water
- 11 small garlic clove
- 11 fresh chili
- 2 tsp10g peanut
