- Serves: 2
- Preparation: 20 minutes
- Cooks In: 7 minutes
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Ingredients
Method
Quarter the button mushrooms. Combine the maple-soy marinade ingredients (maple syrup, soy sauce, garlic and olive oil) in a bowl, add the mushrooms and stir to combine. Set aside for 20–30 minutes.
Combine all dipping sauce ingredients and stir until smooth.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside.
Pan fry the mushrooms in a little olive oil over medium heat until the mushrooms are soft and the marinade has thickened a little.
To assemble, dip the rice paper rolls in a shallow bowl of warm water and place onto a plate. Layer some fresh herbs, a few small cos lettuce leaves, the vegetables, the vermicelli noodles and the mushrooms.
Roll the closest side of the rice paper roll over the filling and tuck in each side. roll away from you to close the roll.
Serve with the dipping sauce and enjoy!
Ingredients
Directions
Quarter the button mushrooms. Combine the maple-soy marinade ingredients (maple syrup, soy sauce, garlic and olive oil) in a bowl, add the mushrooms and stir to combine. Set aside for 20–30 minutes.
Combine all dipping sauce ingredients and stir until smooth.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside.
Pan fry the mushrooms in a little olive oil over medium heat until the mushrooms are soft and the marinade has thickened a little.
To assemble, dip the rice paper rolls in a shallow bowl of warm water and place onto a plate. Layer some fresh herbs, a few small cos lettuce leaves, the vegetables, the vermicelli noodles and the mushrooms.
Roll the closest side of the rice paper roll over the filling and tuck in each side. roll away from you to close the roll.
Serve with the dipping sauce and enjoy!
