Summer Rolls with Pea Sprouts and Enoki Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 leaves Rice paper
- 2 carrots
- 200 grams Enoki mushrooms
- 400 grams pea shoots
- 1 handful Thai basil
- 1 pomegranate
- soy sauce
Preparation steps
1.
Individually soak the rice paper in warm water until softened, pat dry and spread out over a cloth. Peel the carrot and cut into thin sticks. Wipe the mushrooms with a damp cloth. Rinse the pea shoots and drain well. Pluck the leaves from the basil. Halve the pomegranate, remove the seed and discard the white membrane.
2.
Distribute the carrots, mushrooms, basil and pea shoots along the upper edges of the rice paper sheets, sprinkle with pomegranate seeds then fold into packets. Serve with soy sauce and chile, if desired.
