Vegetarian Planet--Shiitake Spring Rolls

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* Exported from MasterCook *

 

Shiitake Spring Rolls with Peanut Dipping Sauce

 

Recipe By : Vegetarian Planet, Didi Emmons, pg 72-73

Serving Size : 20 Preparation Time :0:00

Categories : Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

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25 dried shiitake mushrooms

4 tablespoons canola or corn oil

6 cups finely chopped green cabbage

5 carrots -- coarsely grated

8 scallions -- minced

2 tablespoons fresh minced ginger

salt & pepper to taste

40 7-8-inch spring roll skins

2 batches Peanut Sauce (pg 336) -- at room temperature

 

Bring 1 quart of water to a boil. Put the mushrooms in a bowl and pour the

water over them. Soak the mushrooms for 20 minutes.

 

Drain and mushrooms, saving 1/2 cup of the soaking liquid. Cut off and discard

the mushroom stems, and slice the caps thin.

 

In a large pot, heat 2 tablespoons of the oil over medium-low heat. Add the

cabbage and cook it for 5 minutes, stirring occasionally. Add the reserved

soaking liquid, and cook for about 20 minutes more, stirring occasionally. When

the cabbage is tender, add the carrots, scallions, and ginger. Cook for another

5 minutes and add the salt & pepper to taste. Stir in the sliced shiitakes and

let the mixture cool.

 

Place a spring roll skin on a work surface with one of the corners pointed

toward you. Place 2 tablespoons of the filling 2 inches from the corner closest

to you. Roll the skin fairly tightly from this corner, folding in the two side

corners as you roll. Make the rest of the rolls in the same fashion.

 

In a large skillet or on a griddle, heat the remaining 2 tablespoons of oil over

medium heat. Add the spring rolls and cook and turn them until the rolls are

golden. Serve them with the Peanut Sauce.

 

 

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* Exported from MasterCook *

 

Peanut Sauce

 

Recipe By : Vegetarian Planet, Didi Emmons, pg 336-337

Serving Size : 10 Preparation Time :0:00

Categories : Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup smooth or chunky peanut butter

1/2 cup coconut milk

(can freeze the rest for later use)

1/4 cup dry-roasted unsalted peanuts -- finely chopped

1 tablespoon soy sauce

3 tablespoons rice vinegar

2 teaspoons minced fresh ginger

2 cloves garlic -- minced

2 tablespoons chopped fresh cilantro

hot chile sauce to taste -- (optional)

 

In a large bowl, whisk together the peanut butter and the coconut milk for a

minute or two, until the mixture is smooth.

 

Add the peanuts, soy sauce, rice vinegar, ginger, garlic, and cilantro. Add

chile sauce if desired.

 

 

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