Spring Rolls with Pea Sprouts and Enoki Mushrooms
Prep: 15min
|
Servings: 4
|
Cook: T0M
Fresh spring rolls featuring pea sprouts and enoki mushrooms—a delightful recipe from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 sheets rice paper
- 2 carrots
- 200 g enoki mushrooms
- 400 g pea sprouts
- 1 handful Thai basil
- 1 Pomegranate
- soy sauce
Instructions
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1.
Soak the rice paper according to package instructions, pat dry and lay flat. Peel the carrots and cut into thin sticks or julienne them. Clean the mushrooms. Rinse the sprouts and drain well. Pick off the basil leaves. Halve the pomegranate, remove seeds and discard the white membranes.
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2.
Fold the top edge of the rice paper over and spread the carrots, mushrooms, basil, and sprouts on it. Sprinkle with pomegranate seeds and fold the side edges over the filling. Roll into small rolls and serve with soy sauce or chili sauce to taste.
