Shiitake Mushroom Spring Rolls


1 pack frozen spring roll sheets (defrosted)

300 g A.P.F. Shiitake mushrooms (stems removed, thinly sliced)

1 tbsp sesame oil

100 g carrots (thinly sliced)

100 g red pepper (thinly sliced)

50 g onion (thinly sliced)

20 g ginger (grated)

2 cloves garlic (minced)

3 bunches cilantro (chopped)

200 g vermicelli noodles (soaked in hot water for 8-10 minutes and remove)

Hoisin Sauce

all purpose flour/ water


* In a sauté pan over medium high heat warm sesame oil and add onion & ginger

* Cook for 3-5 minutes and add mushrooms, carrots, peppers and garlic and cook for another 2-3 minutes or until mushrooms are soft

* Remove from the heat, toss in a bowl and mix in cilantro and some of the noodles

* Toss mixture in Hoisin sauce till moist

* Combine water with flour till a thick glue forms

* Take one sheet of spring roll paper and wet outside edges with flour/ water mixture

* Spread mushroom mixture across the bottom of wrapper, turn edges in and roll tightly

* Cook in oil heated to 350 F until spring roll is golden brown