Chanterelles are wild mushrooms and they grow in the forests of Bulgaria, Poland and the Balkans. Cool right! Many people think it is an autumn product, but these chanterelles grow mainly in the summer.
Time for a tasty summer snack! A vegetarian spring roll filled with mushrooms and Hoisin sauce.
This is how I do it, watch my cooking video.
Ingredients for 2 spring rolls:
For the filling
150 grams of mushrooms (I used M. Chanterelles, M. Chestnut and the M. Eryngii Mini)
1 large red pepper
1 clove of garlic
2 spring roll sheets
Frying oil (4 dl)
1. Clean the M. Chanterelles with a mushroom brush. Remove about 1 cm from the stalk (if it feels hard to the touch)
2. Cut the mushrooms into approximately the same thickness and slice the red pepper into rings.
3. Heat a frying pan with olive oil and fry the mushroom mixture with the red pepper for about 3 minutes, until golden brown.
4. Place over low heat and cook the Hoisin sauce for a few minutes until hot.
5. Take a spring roll sheet and place the dough with a point facing you.
6. Take a pastry brush and brush the outer edge with egg white.
7. Place half of the mushroom mixture just below the center.
8. Fold the bottom tip over the filling, toward the center.
9. Now fold the left and right tips to the center of the spring roll
10. Roll the spring roll further. Tip: brush the last point with egg white again.
Repeat for the second spring roll.
11. Take a small frying pan and put a layer of frying oil in it.
12. Deep fry both sides until golden brown.
Serve with a nice sauce, like a soy dipping sauce!
Ingredients for the sauce:
2 tablespoons soy sauce
1 teaspoon sesame oil
1/5 squeezed lime
2 teaspoons sushi vinegar
Enjoy your meal!
I'm curious. How does it taste? Share your dish on Instagram or Facebook with the #mwildflavors or tag @m.wildflavors.