Spring rolls with straw mushrooms and Ros Thai sauce
Spring rolls are one of those snacks that have many faces. Deliciousplace She prepared her own delicious take on this dish. She used straw mushrooms and prepared them like button mushrooms. She served the whole thing with a spicy-sweet Ros Thai sauce.
Number of servings
4
Sharpness level
MILD
Preparation time
25 min
Difficulty level
EASY
INGREDIENTS
- Can Straw mushrooms House of Asia
- 3 tablespoons House of Asia Light Soy Sauce
- 1 teaspoon House of Asia Sesame Oil
- 100 gr House of Asia rice noodles
- 10 sheets House of Asia rice paper
- Ros Thai Thai sauce for spring rolls and spring rolls
- 2 tablespoons of rapeseed oil
- 1 smaller onion
- 3 garlic cloves
- a handful of chopped coriander
- half a greenhouse cucumber
- half a large carrot
A METHOD OF PREPARING
- Heat rapeseed oil in a pan. Sauté the finely chopped onion until translucent, add the garlic slices, and after a minute, add the drained and finely chopped straw mushrooms. Sauté for 2 minutes, then add the soy sauce and simmer until the sauce has evaporated. Finally, season with sesame oil.
- Prepare the pasta according to the package instructions. Rinse with cold water and chop. Add the cooled mushrooms, cilantro, salt, and pepper to the pasta. Mix well.
- Dip individual sheets of rice paper in warm water for a few seconds and spread them out on a board. Place 1 large spoonful of mushroom filling on each, along with several thin, long strips of carrot and cucumber. Wrap them into spring rolls and serve with sweet and spicy sauce.
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