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Ingredients

1 tablespoon sesame oil
2 cloves garlic, crushed
1 teaspoon grated ginger
2 shallots, finely diced
300g button mushrooms, chopped
40g Chinese cabbage, finely shredded
2 teaspoons low-salt soy sauce
16 large sheets of rice paper
1 bunch fresh coriander, leaves picked
2 medium carrots, peeled, finely julienned
1 cup bean sprouts, trimmed
Extra low-salt soy sauce, to serve

Method

Step 1 Heat sesame oil, garlic, and ginger in a frying pan and over low heat for 1 minute. Add shallots, mushrooms, and cabbage and increase heat to medium. Cook for 3 minutes or until just tender. Transfer to a bowl, add soy and set aside to cool.
Step 2 Fill a large bowl with warm water, and place 2 rice paper sheets at a time into the water to soften for about 30 seconds. Be careful not to let them get too soft - they should be soft, but firm enough to handle.
Step 3 Remove rice paper from water, and drain well and lay on a flat board. Sprinkle with coriander leaves and sandwich with the second sheet of rice paper. Top with a tablespoon of mushroom mixture (be careful to drain excess moisture). Top with julienned carrot and bean sprouts. Fold the ends in and roll up firmly. Set aside and cover with plastic. Continue with remaining ingredients. Serve immediately.

Mushroom rice paper rolls

How to make Mushroom rice paper rolls

Ingredients

Method