crispy matsutake spring rolls

This is one of the most beautiful dishes I have made to date - when you simply need a hint of color other than white & brown mother nature comes to the rescue.
Spring rolls in their own right are the epitome of fresh - I never feel weighted down after enjoying a few of these in a sitting...well maybe more like five or six at one go.
Spring can't arrive soon enough, especially after another major storm hit the northeast a few days ago, dumping another 8" inches of snow on my garden. But for now, I have these spring rolls, they provide a bit of bright happiness until the real spring rears its beautiful head.

 A simple filling of shredded carrots, purple cabbage, alfalfa sprouts and crispy matsutake mushrooms, seasoned with lime and black & tan sesame seed creates this beautiful spring roll.

Please do not let the paper thin rice paper intimidate you- like most things they are more resilient than you think. The rolls come together in about 20 minutes - a perfect "on the fly" appetizer or quick healthy dinner.

The matsutake mushrooms can easily be replaced with shitake or oyster mushrooms - really any wild mushroom will do. I made these to take along with me to my sisters house, she was having a "cookware party"- where I enjoyed entirely too much wine, ate my weight in spring rolls & sesame rice balls and ordered a "on the grill" pizza pan - when I cam home all excited about the amazing pizza pan for the Grille Justin reminded me that I had already ordered one last season and was sitting in the basement ready to go for this years BBQ season. Yikes! either I have a very bad memory or clearly too much wine and good food.

My Gram announced that she loved the Spring Rolls however did not care for the peanut sauce - and this is coming from an amazing lady with very particular tastes. Everyone else loved the combination of the spring rolls and peanut sauce in unison- my sister and I were feeling adventurous and combined her tamari ginger dipping sauce with the peanut sauce, the combination was pretty incredible. My point being, not matter your dipping sauce of choice these are going to taste amazing.

The Consultant at the show could not get over how fun and hilarious (and competitive!) our family is. Tell me, do you come from a large, very loud family that you love to pieces.

I am so lucky to have most of my family so close by and see many of my aunts, uncles, cousins and grandparents on a weekly basis- I wouldn't change it for the world. Are you one of the lucky ones that genuinely gets along with your family and truly enjoys their company and laughter?

Crispy Matsutake Spring Rolls

makes 12 spring rolls

you will need:

for the rolls

1 1/2 cup(s) purple shredded cabbage

1 1/2 cup(s) shredded carrots

1 tbsp each black & tan sesame seeds

Juice of 1 lime

2 cups dried crispy matsutake mushrooms - re-hydrated

1 tsp coconut oil 

 handful of alfalfa sprouts

12 spring roll wrappers

 for the peanut dipping sauce

2 tbsp creamy peanut butter

2 tbsp organic tamari
1 tbsp organic rice vinegar

1 tsp ground fresh chili paste (sambal oelek)

1 tsp maple syrup

assembly:

In a food processor finely shred the cabbage and then carrots - alternatively you an shred by hand. Place carrots and cabbage in a small mixing bowl. Add a tablespoon each of black & tan sesame seeds. Mix in the juice of 1 lime- set aside.

In a medium frying pan melt 1 tsp of coconut oil over medium high heat - add re-hydrated mushrooms and saute until crispy and golden brown. Remove from heat and set aside.

Fill a pie plate or casserole dish (large enough to completely emerge your rice paper spring roll paper) with hot water. Set up your wrapping station - I use my cutting board or a plate with another plate off to the side for setting the rolled spring rolls on. Make sure to have your mushrooms, filling and alfalfa sprouts within arms reach.

Working with one spring roll wrapper at a time, emerge rice paper round into the warm water until it softens, transfer the round to you work surface. Place 2 tablespoons of the carrot/cabbage mix at the end closest to you, top with alfalfa sprouts (a generous pinch) and 2-3 slices of mushrooms. Roll up the Spring Roll - follow this step by step guide on how to roll a spring roll.

Repeat until you  have rolled 12 spring rolls.

to make the peanut dipping sauce
add all ingredients to a mixing bowl and with a wire whisk mix all ingredients until completely unified. 

enjoy!