Mushroom Rolls – A crunchy display of vibrant colours

Autumn is setting in and we have just the recipe for you to try. Mushroom rolls are light, crunchy and packed with deliciousness and goodness. These tasty bites are flavourful and consist of raw veggies and fruit making them a healthy snack to enjoy any time of the day. This recipe includes a delightful mango dipping sauce to smother the mushroom rolls in.

As an extra special surprise, we have included a refreshing gin recipe that pairs perfectly with these mushroom rolls. The subtle citrus flavours presented in Inverroche gin is a terrific match for these mushroom bites.

Inverroche gin is infused with a mixture of fynbos and juniper and provide a delicate contrast to the flavourful rolls. Not to forget about the hint of ginger and chilli in the mango dipping sauce contrasting with the fynbos botanicals in the gin cocktail.

Prepare these mushroom rolls and gin cocktail as a light lunch or tasty appetiser as autumn starts to set in.

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Mushroom Rolls Recipe

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Recipe by South African Mushroom Farmers’ Association Course: Light Lunch, SnacksCuisine: VeganDifficulty: Moderate

Servings

12

servings

Prep time

30

minutes

Ingredients

• For the mango dipping sauce:

• 1 large ripe mango

• 1 tablespoon rice wine vinegar

• 1 piece piece of ginger, peeled

• 1 chilli, seeds removed

• 1 lime, juiced

• pinch sea salt flakes

• handful fresh basil leaves

• For the rice paper rolls:

• 250 g white button mushrooms

• 1 English cucumber, julienned

• 2 large red peppers, julienned

• 1 mango, julienned

• 3 carrots, julienned

• handful fresh basil

• 12 rice paper rolls

• sesame seeds, for topping/sprinkling

• Gin Pairing:

• 50 ml Inverroche Classic Gin

• lemon zest

• 150 ml tonic water

• fresh edible flowers

Method

• For the mango dipping sauce:
• Place the peeled mango flesh, vinegar, ginger, chilli, lime juice and salt in a plastic jug. Use a stick blender to blend the mixture until smooth.
• Add the basil leaves and give it a last little whizz to break them up and distribute them throughout the sauce.
• Keep the sauce in the fridge until serving.
• For the spring rolls:
• Slice the button mushrooms very thinly using a mandolin or a sharp knife. Prep the rest of your veggies and lay them out on a tray.
• Fill a deep edged baking tray with room-temperature water. Immerse 1 rice paper wrapper in the water for about 10 seconds. Pull it up out of the water, allow the excess to drip off and lay it flat on a clean work surface.
• Place sliced mushrooms in two rows along the centre and just below the centre of the wrapper. Top with 3 to 4 basil leaves. Now place an even mix of the rest of your veggies along the bottom row of mushrooms. Leaving gaps on the side of the wrapper.
• Fold the bottom of the wrapper over the filling, tightly tucking it in as you go. Fold in the sides and continue to tuck and roll until you have sealed the wrapper and have a neat cylinder.
• Place the rolls in between two clean and damp dish cloths. Repeat with the remaining wrappers and filling.
• Slice rolls in half before serving on a platter. Sprinkle them with some sesame seeds and serve them alongside the mango dipping sauce.
• Gin Pairing:
• Fill desired glass with ice, a ribbon of lemon zest and handful of fresh flowers.
• Pour in the Inverroche Classic Gin and top with tonic.

Notes

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