Mushrooms & Craft Gin

Mushroom Summer RollsFeatured

Mushroom Summer Rolls


For 4

For the mango dipping sauce...

  • 1 large ripe mango
  • 1 tablespoon rice wine vinegar
  • 1 thumb size piece of ginger, peeled
  • 1 chilli, seeds removed
  • 1 lime, juiced
  • Pinch sea salt flakes
  • handful fresh basil leaves

For the rice paper rolls...

  • 250 g white button mushrooms
  • 1 english cucumber, julienned
  • 2 large red peppers, julienned
  • 1 mango, julienned
  • 3 carrots, julienned
  • handful fresh basil
  • 12 rice paper rolls
  • sesame seeds, for topping/sprinkling

Gin Pairing...

  • 50 ml Inverroche Classic Gin
  • Lemon zest
  • 150 ml tonic water
  • Fresh edible flowers

Mushroom Summer Rolls Method

  1. For the mango dipping sauce: Place the peeled mango flesh, vinegar, ginger, chilli, lime juice and salt in a plastic jug. Use a stick blender to blend the mixture until smooth. Add the basil leaves and give it a last little whizz to break them up and distribute them throughout the sauce. Keep the sauce in the fridge until serving.
  2. For the spring rolls: Slice the button mushrooms very thinly using a mandolin or a sharp knife. Prep the rest of your veggies and lay them out on a tray. Fill a deep edged baking tray with room-temperature water. Immerse 1 rice paper wrapper in the water for about 10 seconds. Pull it up out of the water, allow the excess to drip off and lay it flat on a clean work surface. Place sliced mushrooms in two rows along the centre and just below the centre of the wrapper. Top with 3 to 4 basil leaves. Now place an even mix of the rest of your veggies along the bottom row of mushrooms. Leaving gaps on the side of the wrapper. Fold the bottom of the wrapper over the filling, tightly tucking it in as you go. Fold in the sides and continue to tuck and roll until you have sealed the wrapper and have a neat cylinder. Place the summer rolls in between two clean and damp dish cloths. Repeat with the remaining wrappers and filling. Slice summer rolls in half before serving on a platter. Sprinkle them with some sesame seeds and serve them alongside the mango dipping sauce.
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