Ingredients

The following ingredients have 16 Servings
  • 30 g / 1 oz vermicelli rice noodles
  • 250 g / 9 oz shiitake or/and oyster mushrooms*
  • 25 ml / 5 tsp vegetable oil, plus more for brushing
  • 4 spring onions, white part only - thinly sliced
  • 1 large carrot, julienned or shredded
  • a small wedge of cabbage, Savoy or napa ideally, finely shredded
  • heaped ½ tsp Chinese five spice powder
  • ¼ tsp white (or black) pepper
  • 30 ml / 2 tbsp soy sauce or tamari (for GF option)
  • 1 garlic clove, finely shredded
  • 1 tsp finely grated ginger
  • 20 ml / 1½ tbsp hoisin sauce (GF if required), plus more for serving
  • 1 tsp toasted sesame oil
  • 8 spring roll wrappers**, thawed OR rehydrated rice papers (for GF option)
  • 2 tsp cornflour mixed with 4 tsp water

Instruction

  • Prepare vermicelli noodles according to packet instructions. Slice shittake mushrooms thinly and shred oyster mushrooms with your hands.
  • Preheat the oven to 220° C / 430° F and line a baking tray with a piece of baking paper.
  • Heat up a heavy skillet or a wok in a medium heat. Add 15 ml / 1 tbsp of oil and once the oil is hot, add the mushrooms. Stir-fry the mushrooms until cooked and charred in places. If using a flat skillet, weigh the mushrooms down with a heavy lid / plate. Take the weight off from time to time to give the mushrooms a good stir. All the water must cook out before you get to the next step.
  • Remove the mushrooms from the pan (if you are using a skillet, you may need to wash it if the mushrooms get a bit stuck to it). Heat up a little more oil, add spring onion, carrots and cabbage. Stir fry until the vegetables are softened before returning mushrooms to the wok/pan first, then adding Chinese five spice, pepper and soy sauce.
  • Stir-fry for a few more seconds before stirring in minced garlic and ginger, hoisin sauce and toasted sesame oil. Stir-fry the entire filling is evenly coated. Switch the heat off and allow the filling to cool.
  • Place a single wrapper on the workbench so that one of the corners points in your direction (cover the remaining wrappers with another kitchen towel so that they don't dry). Place a bit of noodles at the bottom, then a stack of marinated vegetables and start rolling it up. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornflour mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest.
  • Brush the rolls with a small amount of vegetable oil and place on a baking tray lined with a piece of baking parchment.
  • Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown.
  • Cut rolls in half gently with a serrated knife and enjoy them warm dipped in the sauce. If you have some leftovers, you can make them crispy again by baking in a 200° C / 390° F oven for 10 minutes. To freeze, freeze raw rolls prior to baking.