Compiled by Raphaella Frame-Tolmie Styling Raphaella Frame-Tolmie Recipes and food production Reinette Botha Photographs Sean Calitz, Simon Scarboro
2T soy sauce
salt, pepper and sugar
100g shimeji mushrooms, sliced
2 sheets nori
1 cucumber, julienned
1 red pepper, julienned
4 sheets rice paper
1 chilli, diced
100ml white wine vinegar
2T soy sauce
4T brown sugar
sesame seeds to serve (optional)
Combine the vinegar and soy sauce, and season with salt, pepper and sugar to taste. Pour over the sliced mushrooms and allow to marinade for a few minutes.
Place two sheets of nori on a sushi mat and lay half of the mushrooms, cucumber, red pepper and coriander out lengthways in the middle of each sheet. Wrap the nori around the vegetables to form two long rolls.
Dip two sheets of the rice paper into hot water to soften, and wrap them around the nori rolls. Cut each roll in half. Dip the remaining two sheets of rice paper in hot water to soften them, and lay the remaining vegetables out lengthways in the middle of each sheet. Wrap the rice paper around the vegetables to form two long rolls, and cut each one into short cylinders.
To make the dipping sauce, place the chilli, white wine vinegar, soy sauce, brown sugar and water in a small saucepan and simmer for about 10 minutes until the sauce has thickened slightly. Chill until ready to serve. Sprinkle with sesame seeds and serve the spring rolls with the dipping sauce on the side.
See page 118 of our September spring issue, on sale now, for the rest of our delicious Three ways With Cucumber food spread…