Chanterelle Spring Rolls
This appetizer is inspired
by the culinary tradition of the Vietnamese people.
Serves four.
6 ounces chanterelles
1 tablespoon butter
2 teaspoons brown sugar
1 clove garlic, minced
1/4 cup mild soy sauce
1 teaspoon grated fresh ginger root
6-12 sprigs fresh cilantro
3/4 cup mung bean sprouts
leaf lettuce
8 rice paper wrappers
(found in Asian grocers specializing in Vietnamese food items)
Dipping Sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
2 teaspoons lemon juice
1/2 teaspoon soy sauce
dash of chinese hot oil
dash of sesame oil
Clean and coarsely chop chanterelles. Set
aside.
Melt butter in saute pan and add brown sugar. Cook for 1 minute
being careful not to burn. Add garlic, soy sauce and ginger. Cook
for two minutes.
Take 2 rice paper wrappers and overlap them. Put a lettuce leaf
over the wrappers and layer with 1 to 2 sprigs of cilantro, bean
sprouts and 1/8 of chanterelle mixture. Roll up the rice paper wrapper
into a cigar shape.
Repeat this process until all of the chanterelle mixture has beeen
used. Serve at room temperature with dipping sauce.
Time required: 15 minutes
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