Marinated mushroom spring rolls
|10 ml||coriander — seeds, crushed|
|1/2 cloves||garlic — cloves, crushed|
|1/2||lemon — peeled and grated|
|60 ml||pnp lemon juice|
|1||olive oil — extra virgin|
|2 Tbs||tamari sauce|
|3 Tbs||fresh chives — chopped|
|250 g||button mushrooms — finely sliced|
|250 g||mixed bean sprouts|
|2||lettuce — iceberg heads, separated into leaves|
|1 pinch||salt and freshly ground black pepper|
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.