Marinated mushroom and bean sprout spring rolls

Delicious recipe for spring rolls as just a snack, or as a fantastic start to a dinner party.
 
Marinated mushroom spring rolls recipe

Recipe from: 27 December 2012
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

Method

 
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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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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