Friday, March 22, 2013

crispy matsutake spring rolls


This is one of the most beautiful dishes I have made to date - when you simply need a hint of color other than white & brown mother nature comes to the rescue.
Spring rolls in their own right are the epitome of fresh - I never feel weighted down after enjoying a few of these in a sitting...well maybe more like five or six at one go.
Spring can't arrive soon enough, especially after another major storm hit the northeast a few days ago, dumping another 8" inches of snow on my garden. But for now, I have these spring rolls, they provide a bit of bright happiness until the real spring rears its beautiful head.

crispy matsutake spring rolls
 A simple filling of shredded carrots, purple cabbage, alfalfa sprouts and crispy matsutake mushrooms, seasoned with lime and black & tan sesame seed creates this beautiful spring roll.
Please do not let the paper thin rice paper intimidate you- like most things they are more resilient than you think. The rolls come together in about 20 minutes - a perfect "on the fly" appetizer or quick healthy dinner.

crispy matsutake spring rolls crispy matsutake spring rolls

crispy matsutake spring rolls crispy matsutake spring rolls
crispy matsutake spring rolls
The matsutake mushrooms can easily be replaced with shitake or oyster mushrooms - really any wild mushroom will do. I made these to take along with me to my sisters house, she was having a "cookware party"- where I enjoyed entirely too much wine, ate my weight in spring rolls & sesame rice balls and ordered a "on the grill" pizza pan - when I cam home all excited about the amazing pizza pan for the Grille Justin reminded me that I had already ordered one last season and was sitting in the basement ready to go for this years BBQ season. Yikes! either I have a very bad memory or clearly too much wine and good food.

crispy matsutake spring rolls crispy matsutake spring rolls

crispy matsutake spring rolls crispy matsutake spring rolls
crispy matsutake spring rolls
My Gram announced that she loved the Spring Rolls however did not care for the peanut sauce - and this is coming from an amazing lady with very particular tastes. Everyone else loved the combination of the spring rolls and peanut sauce in unison- my sister and I were feeling adventurous and combined her tamari ginger dipping sauce with the peanut sauce, the combination was pretty incredible. My point being, not matter your dipping sauce of choice these are going to taste amazing.
crispy matsutake spring rolls

crispy matsutake spring rolls crispy matsutake spring rolls
crispy matsutake spring rolls
The Consultant at the show could not get over how fun and hilarious (and competitive!) our family is. Tell me, do you come from a large, very loud family that you love to pieces.

I am so lucky to have most of my family so close by and see many of my aunts, uncles, cousins and grandparents on a weekly basis- I wouldn't change it for the world. Are you one of the lucky ones that genuinely gets along with your family and truly enjoys their company and laughter?
crispy matsutake spring rolls
Crispy Matsutake Spring Rolls
makes 12 spring rolls

you will need:

for the rolls
1 1/2 cup(s) purple shredded cabbage
1 1/2 cup(s) shredded carrots
1 tbsp each black & tan sesame seeds
Juice of 1 lime
2 cups dried crispy matsutake mushrooms - re-hydrated
1 tsp coconut oil 
 handful of alfalfa sprouts
12 spring roll wrappers
 for the peanut dipping sauce
2 tbsp creamy peanut butter
2 tbsp organic tamari
1 tbsp organic rice vinegar
1 tsp ground fresh chili paste (sambal oelek)
1 tsp maple syrup

assembly:

In a food processor finely shred the cabbage and then carrots - alternatively you an shred by hand. Place carrots and cabbage in a small mixing bowl. Add a tablespoon each of black & tan sesame seeds. Mix in the juice of 1 lime- set aside.

In a medium frying pan melt 1 tsp of coconut oil over medium high heat - add re-hydrated mushrooms and saute until crispy and golden brown. Remove from heat and set aside.

Fill a pie plate or casserole dish (large enough to completely emerge your rice paper spring roll paper) with hot water. Set up your wrapping station - I use my cutting board or a plate with another plate off to the side for setting the rolled spring rolls on. Make sure to have your mushrooms, filling and alfalfa sprouts within arms reach.

Working with one spring roll wrapper at a time, emerge rice paper round into the warm water until it softens, transfer the round to you work surface. Place 2 tablespoons of the carrot/cabbage mix at the end closest to you, top with alfalfa sprouts (a generous pinch) and 2-3 slices of mushrooms. Roll up the Spring Roll - follow this step by step guide on how to roll a spring roll.

Repeat until you  have rolled 12 spring rolls.

to make the peanut dipping sauce
add all ingredients to a mixing bowl and with a wire whisk mix all ingredients until completely unified. 

enjoy!
  
Yum

18 comments:

  1. I love Spring Rolls. I have never heard of matsutake mushrooms. Can other dried mushrooms like shitake be a good substitute?

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  2. these look so fabulous, heather! i would eat my weight in them as well! i love my family, too, and we can get quite loud and rambunctious. it doesn't help that we all have very loud laughs ;)

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  3. It's like you read my mind! I have been fiddling my thumbs waiting for spring to arrive just so I can make spring rolls with peanut sauce! Definitely one of my favorite meals. I haven't seen gorgeous fresh veggies around here, yet... but I have the eyes of a hawk, haha! As if I were anxious before, now I'm really itching to make some of these. :)

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  4. These are beautiful, Heather! And sound delicious! I have a pretty large family that gets pretty loud, but Chris's is even bigger and louder! It makes every get-together pretty fun. :-)

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  5. I love that color! the spring rolls look amazing Heather! We used to have that kind of family get togethers back home.. when pretty much all cousins lived in the same city. it was fun and loud for sure! i love love peanut sauce with my spring rolls.

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  6. Soooooooo gorgeous! Love the colours! Wow! I adore spring rolls. These sound amazing! Love all of the fresh ingredients and flavours.

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  7. Wow the colours are amazing Heather! I don't think I've ever seen a prettier spring roll :) I can't wait for spring so my food can be more colourful again. We got another dumping of snow here too, not cool spring, not cool!

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  8. Wow. These are absolutely stunning. Beautiful photos, too.

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  9. Yum! they look so delicious, I can't wait to try the peanut sauce also!

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  10. I was lucky enough to have one of these that evening. All I can say is YUMMY!!!!

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  11. Vibrant, healthy and yum sauce to dip in! A must try this Spring.

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  12. I could eat my weight in peanut sauce by itself, let alone these beautiful spring rolls! I was scared the first time I tried to use the rice paper rolls but they really are easier than they seem. Love the colors in here!

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  13. Love the colours in this post! I know what you mean about fresh rolls always tasting light and, well, fresh! I've never thought of adding alfafa sprouts to a fresh roll, but I can imagine they would be the perfect filling, adding substance and texture. Can't wait to see more of your spring recipes - hope your snow melts soon!

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  14. those are SO pretty! I would totally gobble up 5-6! That's so funny about you ordering the same thing twice! Sounds like something I would do ;)

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  15. Those are the sticky rice paper type of spring rolls, right? Those always feel so much healthier and lighter than the other, crispy kind (although I'll never turn down a vegan spring roll no matter which kind it's made with ;) )

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  16. Excellent piece of information, I had come to know about your

    website from my friend vishwas. Your site gives the best and the

    most interesting information. This is just the kind of information

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    would regularly watch out for the new posts. Thanks a lot once

    again, Regards, Spring Rolls

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  17. You describe so well the time to enjoy it with your family that i had been transported for a moment to the scene of the share with the family. Thank you for sharing such wonderful recipe and be a person incredibly sensitive, congratulations........I am going to do it right now that although I do not have a big family at all but I will enjoy it as well, thanks and god bless you and your family

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