VIETNAMESE FRESH RICEPAPER ROLLS WITH CHITAKI MUSHROOM

VIETNAMESE FRESH RICEPAPER ROLLS WITH CHITAKI MUSHROOM

Peanut hoisin sauce

INGREDIENTS

Chitaki mushroom

Thin rice stick noodles

Round rice paper sheets

Green cucumber

Fresh mint leaves

Fresh coriander leaves

Bamboo shoots (sliced)

Roasted peanut

Carrot

Finely shredded cabbage

Garlic chives

SAUCE

1tablespone peanut butter

3tablespone hoisin sauce

1tablespone sugar

1teap garlin chop

METHOD

Place mushrooms in heat proof bowl, cover with boiling water ,stand 20 min utes. Drain mushroom , discard stems, thick sliced .place noodles in heat proof bowl, cover with boiling water , stand 20 minutes. Drain noodles, cut in to 8 portions

Boil carrot drain , rinse under cold water: drain , cut in half lengthways, place each sheet of ricepaper individually in to a bow of warm water for about 1 minute or until softened: gently lift from water, place on board,

Cut cucumber in half lengthways, remove seeds, cut each half into 4 pieces , top each sheet of rice paper with several min leaves carrot all the fresh ingredients arrange than top of mushroom ,fold bottom half of rice paper up fold in sides roll over to enclose filling.