Summer Rolls

Mushroom Summer Rolls | The Secret Life of Bee

Summer rolls are a firm favourite in our household. We love using seasonal fruit and veg in them and often some marinated salmon or tuna. I made these for the South African Mushroom Farmers’ Association and the mushrooms add some fabulous umami and great texture to the rolls. They are a winner all year round and a pretty darn delicious and healthy lunch, dinner or snack.

Summer Rolls

Ingredients:

For the mango dipping sauce:
1 large ripe mango
1 Tbsp rice wine vinegar
1 thumb size piece of ginger, peeled
1 chilli, seeds removed
1 lime, juiced
Pinch sea salt flakes
handful fresh basil leaves

For the rice paper rolls:
250g white button mushrooms
1 english cucumber, julienned
2 large red peppers, julienned
1 mango, julienned
3 carrots, julienned
handful fresh basil
12 rice paper rolls
sesame seeds, for topping/sprinkling

Method:

For the mango dipping sauce:
Place the peeled mango flesh, vinegar, ginger, chilli, lime juice and salt in a plastic jug. Use a stick blender to blend the mixture until smooth. Add the basil leaves and give it a last little whizz to break them up and distribute them throughout the sauce. Keep the sauce in the fridge until serving.

For the summer rolls:
Slice the button mushrooms very thinly using a mandolin or a sharp knife. Prep the rest of your veggies and lay them out on a tray.

Fill a deep edged baking tray with room-temperature water. Immerse 1 rice paper wrapper in the water for about 10 seconds. Pull it up out of the water, allow the excess to drip off and lay it flat on a clean work surface.

Place sliced mushrooms in two rows along the centre and just below the centre of the wrapper. Top with 3 to 4 basil leaves. Now place an even mix of the rest of your veggies along the bottom row of mushrooms. Leaving gaps on the side of the wrapper.

Fold the bottom of the wrapper over the filling, tightly tucking it in as you go. Fold in the sides and continue to tuck and roll until you have sealed the wrapper and have a neat cylinder. Place the summer rolls in between two clean and damp dish cloths. Repeat with the remaining wrappers and filling.

Slice summer rolls in half before serving on a platter. Sprinkle them with some sesame seeds and serve them alongside the mango dipping sauce.

Mushroom Summer Rolls | The Secret Life of Bee