{"id":3051,"date":"2012-09-06T14:33:16","date_gmt":"2012-09-06T21:33:16","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3051"},"modified":"2014-03-31T15:45:06","modified_gmt":"2014-03-31T22:45:06","slug":"vegetarian-vietnamese-mushroom-spring-rolls-w-dipping-sauce","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/vegetarian-vietnamese-mushroom-spring-rolls-w-dipping-sauce\/","title":{"rendered":"Vegetarian Vietnamese Mushroom Spring Rolls w\/ Dipping Sauce"},"content":{"rendered":"
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I absolutely love Vietnamese spring rolls but have always found the tofu type to be a little bland, therefore I decided to try it with mushrooms. My only complaint about the final outcome was that I didn’t use enough mushrooms! I didn’t add any rice\u00a0vermicelli because I wanted to eat these in a hurry, but a little rice vermicelli would be good inside as well. For the dipping sauce, I replaced the traditional fish sauce with maggi<\/a>\"\", which you can get in any Asian market and I think most grocery stores. It is a sauce used widely in Europe and Southeast Asia. Another thing that I think would have been great in these is some pickled carrots and cucumber, but I never thought about it at the time. I was hungry!<\/p>\n

I only made 4 of these vegetarian Vietnamese mushroom spring rolls and ate all the sauce, but I’m sure there is enough sauce for quite a few more rolls! I have been known to eat every bit of sauce I get with anything, drinking it if I have to :-). There is nothing like sauce! Years ago, I had a sauce party where everyone had to bring a sauce, and something to dip in it, but the dipper was really not the focus!<\/p>\n

Dipping Sauce<\/span>
\n1 tablespoon peanut butter
\n1 tablespoon hoisin sauce
\n1 tablespoon sambel oelek (or fresh minced red chilis)
\n1 tablespoon maggi dipping sauce (you could also use soy sauce, but I like maggi better)
\n1 teaspoon palm sugar (or brown sugar)
\nSqueeze of lime<\/p>\n

    \n
  1. Mix all the ingredients well.<\/li>\n<\/ol>\n

    The Rolls
    \n<\/span>(base the amounts on how many rolls you would like to make)
    \n<\/span>White or crimini mushrooms sliced (I suppose any mushroom would be good!)
    \nFresh basil (Thai if you have it, I only had Italian)
    \nFresh Mint
    \nFresh Cilantro
    \nRice paper sheets
    \nDipping Sauce<\/p>\n

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    1. Saute mushrooms spread out in pan to keep them from steaming. Flip and add salt near the end of cooking, again so they don’t steam.<\/li>\n
    2. Chop your fresh herbs.<\/li>\n
    3. Right before rolling, run a rice paper sheet under luke warm water, shake the excess water off and lay on a plate.<\/li>\n
    4. Add the basil, mint and cilantro to the middle of the soaked rice paper.<\/li>\n
    5. Top with mushrooms.<\/li>\n
    6. Roll up like a little burrito and serve with the dipping sauce!<\/li>\n<\/ol>\n