House of Asia > Recipes > Crispy spring rolls with shiitake mushrooms and plum sauce

Crispy spring rolls with shiitake mushrooms and plum sauce

10 min.

4 servings

mild

4.8 / 5. Number of votes: 19

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Discover Kinga's patent kitchen code For crispy spring rolls. This colorful and delicious dish is sure to be a hit at any party. And if you serve it with the velvety, plum-flavored Ros Thai sauce, you'll experience a true explosion of flavors. Check out the step-by-step recipe. Click here>

Pasta Vegetables Chinese Mushrooms up to 15 minutes

Ingredients

Recipe for 4 servings – 60 spring rolls

1 can bamboo shoots 225g
1 can chopped Shiitake mushrooms in brine
100 gr green pea pasta
3-4 tablespoons light soy sauce
about 6 packages rice paper
Ros Thai Thai plum sauce
2 grated carrots
3-4 leaves of shredded red cabbage
120 g canned peas
6-8 leaves of fresh, chopped mint
1 teaspoon of garlic
salt/pepper to taste

A method of preparing

In a large bowl, combine carrots, cabbage, bamboo shoots, shiitake, peas, and mint.
Pour boiling water over the noodles and let them steep for 5 minutes. Drain and rinse under cold water. Then, cut them into smaller pieces and combine with the vegetables. Season with salt/pepper, garlic, and soy sauce.
Moisten the rice paper with water and wait a moment until it softens. Spread the filling on it and roll it up.
Fry the spring rolls in oil until golden brown. Serve with Ros Thai plum sauce.