Another fun way to eat shiitake! Jeremy says spring rolls are just a vehicle for eating peanut sauce, and I can’t argue with that. But if you can’t eat peanuts – don’t worry. The sauteed shiitake are so tasty – especially if you saute them till they’re just a bit crispy on the edges – you won’t miss the peanut sauce at all.
Shiitake Spring Rolls
1 oz. dried shiitake mushrooms
8 oz. fresh shiitake mushrooms
1-1/2 Tbsp canola oil
1 oz. rice vermicelli
4 rice wrappers
1 bunch cilantro
2 to 3 oz. microgreens, sprouts, spinach or baby lettuces
1 small carrot
thai peanut sauce
4 Tbsp teaspoon hoisin sauce
4 Tbsp finely chopped peanuts, or to taste
If using dried mushrooms, soak in warm water to cover for an hour or two, then pat dry with a towel. Save liquid for soup stock or other recipe. Remove stems, then heat oil on medium low heat. Slice mushroom caps and saute until fragrant and soft, or about 5 minutes. If mushrooms look dry add more oil to the pan. Set aside.
Add vermicelli to boiling water; boil until al dente or 3 to 5 minutes. Drain. Prepare vegetables. Slice scallion into 2 to 4 inch slivers; grate carrot; wash and de-stem cilantro; and you may want to chop lettuce or spinach.
Fill a large bowl with hot tap water and dip a rice wrapper in water for 15 seconds to a minute or until soft but still holding its shape. Lay wrapper on cutting board and place ingredients at the center – like a burrito – starting with the mushrooms. Fold in the ends so that the filling stays inside and roll up tightly. Recipe makes four spring rolls; serve immediately with peanut or peanuts/hoisin sauce.