Portobello Mushroom & Chicken Summer Spring Rolls
A great way to use up any leftover veggies – super healthy, quick and easy
(COOKING + PREP TIME 20MINS)
- 8 x Rice paper rolls
- 1 pack of cooked vermicelli noodles
- Few radishes
- 1 Large carrot
- ½ cucumber
- ¼ small white cabbage
- 1 tbsp of rice vinegar
- 1 tbsp of sesame oil
- 3 large portobello mushrooms
- Leftover roasted chicken
- 1tsp of honey
- 1 tbs of light soy sauce
- 1 tsp of sesame oil
- 2 tsp of crunchy peanut butter
- 1 tsp of fish sauce
- 2 tbsp of cold water
- 1 tbsp of soy sauce
- 1 tsp of honey
- ½ a lime
- Start by prepping your cooked chicken and mushrooms for marinating. In separate bowls add honey, light soy sauce and sesame oil. Thickly slice your mushrooms and add to one bowl and add the chicken to the other. Coat well in the marinade and leave.
- With a mandolin thinly slice the white cabbage and radishes and add to a large bowl. Peel the carrot and very finely slice into matchstick size. Do the same with the cucumber and add to the bowl with the radish and cabbage. Add a drizzle of sesame oil and little salt, mix together and coat all the vegetables in the oil.
- In a hot pan quickly fry the marinated mushroom for around 1 minute and then place back into the bowl.
- For the peanut sauce – combine all the ingredients into a bowl and add a little cold water if the consistency is too thick.
- For the rice paper rolls – you will need boiled water from a kettle, make sure the surface that you are working on is clean for the assembly. Add the water to a deep plate and lay on the rice paper rolls. Make sure to coat both sides and keep in the water for 10-15 seconds until it is soft but not ripping apart. Place some chopped veggies, mint or coriander on each rice paper, then the cooked vermicelli noodles and either the mushroom or chicken.
- Take each rice paper and roll it tightly over the ingredients, pushing in the ingredients, then folding in the ends to make a neat roll.