Ginger-Mushroom Summer Rolls 1/12/15

Ginger-Mushroom Summer Rolls
Makes about 10-12 small itty bitty rolls or 4 mega rolls (I bet you're able to guess which one I did)

These are some sexy see-through burritos. Share them with friends and watch everyone be like "daaaaaammmn Ma". Plus spring roll wrappers are surprisingly easy to use and are tough so you can pack that puppy full of goods. They are filling yet light at the same time. Throw some peanuts and sweet and sour sauce on top before you take a fat bite. You won't regret it I swear.

Ingredients:

FILLING
8 ounces mushrooms (any type you like)
3 cloves garlic
1/2 teaspoon neutral-tasting oil like grape seed (just invest in grapeseed oil and make your life easier)
1 1/2 teaspoon soy sauce
1/3 cup minced green onions
2 tablespoons minced fresh ginger
1/2 teaspoon toasted sesame oil

ROLLS
6 lettuce leaves
1 cucumber
1 carrot
1 cup fresh herbs (throw together whatever you like but cilantro, mint, and basil make the tastebuds go "heeeeeeey")
1 pack or large spring rolls wrappers/rice paper wrappers (they look like a stack of white frisbees and are near the soy sauce at the store. Cheap as hell too)

TOPPINGS
1 can sweet and sour sauce
1 cup peanuts (salted or unsalted you pick)

ONE: Trim and slice the mushrooms into strips no thicker than your finger and mince the garlic. Heat up the neutral oil in a wok or skillet over medium heat. Add the mushrooms and sauté unit they start releasing liquid, about 3 minutes. Add the soy sauce, green onions, garlic, and ginger and cook until most of that liquid has evaporate, about 3 minutes. Turn the heat off and let it chill while you get your other goods ready.

TWO: Time to chop them veggies. This recipe is pretty flexible when it comes to fillings, so feel free to use what you've got. Just make sure you have some lettuce, something crunchy, and at least one herb. Almost anything tastes good here. Just cut everything up except the lettuce into strips about 2 inches long. Cut the lettuce into thirds.

THREE: Now for the bougie shit. Warm about 3 inches of water in the same wok or skillet you cooked the mushrooms. You want the water warm but not too hot that you won't want to put your hand in it. It's time to get those spring roll wrappers ready to go. Once you got the water in the wok place one spring roll wrapper flat into the water for 10-15 seconds until it becomes bendy like a noodle. Let the extra water drip off and lay that sucker down on the plate.

FIVE: Now, you're going to put everything on one half of the spring roll wrapper. Add a piece of lettuce. Add your shrooms and whatever else you plan on putting in there, cucumbers, carrots, herbs, whatever you got ready. Once you've added everything fold the empty half over and roll that shit up like a burrito. Luckily, the wrappers are pretty tough, easy to move, and stick nicely once you're done rolling so you can pull it tight and lock it down. Keep making rolls until you run out of filling.

SIX: To serve add the chopped peanuts in your dipping sauce and you're good to go my friends. Eat up.

Scope my perfectly rolled summer rolls, holla.

Song for the Recipe: Flashed Junk Mind by Milky Chance
This beat has me summer dreaming, perfect for the dank ass summer rolls you just made.

Until next time.

Meg.