Marinated mushroom and bean sprout spring rolls

Recipe from: 27 December 2012
Marinated mushroom spring rolls recipe

Ingredients 11
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 10
    ml
    crushed coriander seeds
  • 1/2
    cloves
    garlic, crushed
  • 1/2
    grated lemon peel
  • 60
    ml
    PnP lemon juice
  • 1
    glug extra virgin olive oil
  • 2
    Tbs
    tamari, or reduced sodium soy sauce
  • 3
    Tbs
    chives, chopped
  • 250
    g
    button mushrooms, finely sliced
  • 250
    g
    bean sprouts
  • 2
    heads iceberg lettuce, separated into leaves
  • 1
    pinch
    salt and milled pepper
 

Method

00:15
 
Place coriander, garlic, lemon peel and juice, olive oil, tamari or soy sauce and chives into a bowl and whisk to combine.

Toss sliced mushrooms through sauce and allow to marinate for at least 1 hour or until mushrooms have absorbed dressing and softened. Stir through bean sprouts.

Place a heaped tablespoonful of mixture into each lettuce leaf and roll up, tucking in sides as you go.

Secure spring rolls with bamboo skewers or toothpicks and serve immediately.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 

Read more on: recipe  |  vegetarian  |  mushrooms
 

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