Fresh Spring Rolls with Glazed Shiitake Mushrooms and Peanut Dipping Sauce

Spork Food's Fresh Spring Rolls with Glazed Shiitake Mushrooms and Peanut Dipping Sauce from Ep 8 of New Day New Chef

Yields1 Serving

INGREDIENTS
Fresh Spring Rolls with Glazed Shiitake Mushrooms
 2 tsp high heat oil (coconut or safflower)
 4-6 Shiitake mushrooms (sliced into strips)
 2 tsp rice vinegar
 2 tsp coconut nectar
 1 tsp sesame oil (optional: hot pepper sesame oil)
 2 tsp organic tamari (wheat-free)
 1 Persian cucumber (sliced into thin strips)
 1/2 red or orange bell pepper (sliced into thin strips)
 1 carrot (finely grated or sliced into thin strips)
 1/2 cup purple cabbage (finely shredded)
 1 cup shredded lettuce
 12 leaves fresh mint or Thai basil
 8-10 rice wrappers
Tangy Peanut Dipping Sauce
 1 cup organic smooth peanut butter
 1/2 cup hot water (plus about 1/2 - 1 cup additional water as needed)
 1/4 cup organic tamari (wheat-free)
 3 Tbsp coconut nectar
 1/4 cup rice vinegar
 2 tsp sesame oil (with or without chilis)
 2 Tbsp lime juice
 1 Tbsp finely chopped ginger (pickled or fresh)
 1/4 tsp garlic powder
 1 tsp red pepper flakes (optional)

DIRECTIONS
Fresh Spring Rolls with Glazed Shiitake Mushrooms
1

Heat a small sauté pan over medium heat. Add oil,
shiitake mushrooms, rice vinegar, brown rice syrup,
sesame oil and tamari.

2

Cook until soft and well glazed, about 3-5 minutes.

3

Place cooked mushrooms, sliced cucumber, peppers,
carrot, lettuce and mint or Thai basil in separate bowls,
or on a platter.

4

To roll fresh rolls, soak each rice wrapper in warm water
until slightly softened, about 5-10 seconds.

5

Place on a flat working surface and fill with a line
of your choice of the fillings, close to the base of wrapper.

6

Begin by folding the bottom flap over your filling.
Bring the two sides over the folded bottom flap,
and then bring the remaining side over the entire roll,
to create a burrito shape.

7

To serve, slice on a bias (on the diagonal) and
serve with dipping sauce.

Tangy Peanut Dipping Sauce
8

Add peanut butter and hot water to a small space
pot over medium - low heat. Whisk until uniform.

9

Add tamari, coconut nectar, rice vinegar, sesame oil,
lime juice, ginger, garlic powder and chili flakes, if using.

10

Cook over medium-low heat, stirring frequently until sauce
becomes a dark caramel color, about 3-5 minutes. Set aside.

11

Serve with fresh rolls.

Ingredients

INGREDIENTS
Fresh Spring Rolls with Glazed Shiitake Mushrooms
 2 tsp high heat oil (coconut or safflower)
 4-6 Shiitake mushrooms (sliced into strips)
 2 tsp rice vinegar
 2 tsp coconut nectar
 1 tsp sesame oil (optional: hot pepper sesame oil)
 2 tsp organic tamari (wheat-free)
 1 Persian cucumber (sliced into thin strips)
 1/2 red or orange bell pepper (sliced into thin strips)
 1 carrot (finely grated or sliced into thin strips)
 1/2 cup purple cabbage (finely shredded)
 1 cup shredded lettuce
 12 leaves fresh mint or Thai basil
 8-10 rice wrappers
Tangy Peanut Dipping Sauce
 1 cup organic smooth peanut butter
 1/2 cup hot water (plus about 1/2 - 1 cup additional water as needed)
 1/4 cup organic tamari (wheat-free)
 3 Tbsp coconut nectar
 1/4 cup rice vinegar
 2 tsp sesame oil (with or without chilis)
 2 Tbsp lime juice
 1 Tbsp finely chopped ginger (pickled or fresh)
 1/4 tsp garlic powder
 1 tsp red pepper flakes (optional)

Directions

DIRECTIONS
Fresh Spring Rolls with Glazed Shiitake Mushrooms
1

Heat a small sauté pan over medium heat. Add oil,
shiitake mushrooms, rice vinegar, brown rice syrup,
sesame oil and tamari.

2

Cook until soft and well glazed, about 3-5 minutes.

3

Place cooked mushrooms, sliced cucumber, peppers,
carrot, lettuce and mint or Thai basil in separate bowls,
or on a platter.

4

To roll fresh rolls, soak each rice wrapper in warm water
until slightly softened, about 5-10 seconds.

5

Place on a flat working surface and fill with a line
of your choice of the fillings, close to the base of wrapper.

6

Begin by folding the bottom flap over your filling.
Bring the two sides over the folded bottom flap,
and then bring the remaining side over the entire roll,
to create a burrito shape.

7

To serve, slice on a bias (on the diagonal) and
serve with dipping sauce.

Tangy Peanut Dipping Sauce
8

Add peanut butter and hot water to a small space
pot over medium - low heat. Whisk until uniform.

9

Add tamari, coconut nectar, rice vinegar, sesame oil,
lime juice, ginger, garlic powder and chili flakes, if using.

10

Cook over medium-low heat, stirring frequently until sauce
becomes a dark caramel color, about 3-5 minutes. Set aside.

11

Serve with fresh rolls.

Fresh Spring Rolls with Glazed Shiitake Mushrooms and Peanut Dipping Sauce