Shiitake and shrimp rice paper rolls

Having your knifes professionally sharpened is just great. Simply chopping veg suddenly becomes tremendously enjoyable. So making these healthy rice paper rolls with chopped shitake and thin slivers of red pepper and spring onion was a no brainer. Even the sound of sharpened knifes appears to be more musical than before. (Click the little audio button on the left hand side of the vine below for sound)



It is also mildly dangerous. No matter how careful I am, I will cut myself within the first week of use.

Damn you, freshly sharpened knife. pic.twitter.com/gsSUIx3gvF
— Cookingwithgifs (@Cookingwithgifs) February 5, 2014

But you could never do this with dull knifes. No radish was left unharmed during the making of this GIF.

What I wouldn't give for a high speed camera.


I saw this pin on Pinterest and loved the way it looked. I remembered I still had some rice paper sheets laying around somewhere and got chopping.

Ingredients

• Rice paper sheets
• Cooked shrimp
• Spring onions
• Red Pepper
• Shiitake mushrooms
• Bean Sprouts

for the dip

• Soy sauce
• Sesame oil
• Rice vinegar
• Red chilli
• Garlic

Step 1

Remove the ends of the stalks on the shiitake mushrooms and throw them in a pan with a drop of oil. Cook them until soft, about 5 minutes. Chop them as finely or roughly as you like. Cut the spring onions and red pepper in thin strips.


Step 2

Soak the rice paper in warm water for about 30 seconds. It becomes sticky, translucent and not particularly easy to handle. Lay it on a board or plate and assemble the shrimp, shiitake, veg and beansprouts on the paper. Roll and fold up and you're done.


Step 3

This isn't the traditional dip but I made this as an emergency dim sum dip and rather like it. Smash and cut up a red chilli and clove of garlic. Mix with soy sauce, a splash of vinegar and a couple of drops of sesame oil. It is quite salty so you could use low salt soy.


Makes for quite a saintly lunch.