Friday, September 14, 2012

Lobster Mushroom Crispy Spring Rolls with Yellow Curry Dipping Sauce

Lobster mushrooms are huge, red and don't look like something you should be able to eat. But going along with my theory that the worse the mushroom looks the better it is, these taste pretty awesome!
Any mushroom will do for these in regards to both the dry and the fresh.  Hen of the Woods and Morels would also be great alternatives.

Dried cremini and fresh lobster mushrooms, napa cabbage and ginger wrapped tightly into crispy spring roll wrappers served with coconut dipping sauce and crisp cucumber slices.

Lobster Mushroom Crispy Spring Rolls
makes 6 spring rolls
1 oz dried cremini mushrooms
2 tbl extra virgin olive oil
1" piece fresh ginger, minced
2 garlic cloves, minced
4 scallions, minced
2 cups minced lobster mushrooms
2 tsp tamari
salt and pepper
2 cups thinly shredded napa cabbage
3 tbl chopped cilantro
12 spring roll wrappers
1/4 cup cornstarch
canola oil for frying
1 cucumber, thinly sliced

Bring two cups of water to a boil. Remove from the heat and add the dried mushrooms. Soak for 10 minutes until soft, mince and set aside.
Saute the ginger, garlic and scallions in olive oil until fragrant and tender, 3-4 minutes. Add the lobster and cremini mushrooms and cook until crispy, 10 minutes. Add the tamari and a pinch of salt and pepper. Add the cabbage and cilantro and cook until wilted, 5 minutes.
Set the mixture aside and set up your wrappers. Set out 6 and then double up. Brush the edges with water. Place 3 tbl of mixture in the bottom half of each wrapper. Roll in the sides of the wrappers and then up like a burrito. Place seam side down on a plate.
Once all of the wrappers have been assembled, heat 1/2 inch of oil in a large saute pan. Pan fry, seam side down first until golden brown on all sides. Drain on a paper towel and sprinkle with a little salt.
Serve on a bed of cabbage with cucumber slices.

Yellow Curry Dipping Sauce1 tsp coconut oil
1/2" piece fresh ginger, minced
1 garlic clove, minced
1 tbl yellow curry paste
1-15oz can coconut milk
1 heaping tbl natural peanut butter
1 tbl organic light brown sugar
1 tsp sriracha
1 tsp lime juice
salt, to taste

Saute the ginger, garlic and curry paste in coconut oil until fragrant and toasted, 3 minutes. Add the remaining ingredients and simmer over medium-low for 15 minutes.

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