by Mallika Tandon

Serves: 2

Prep time: 30 minutes 

Ingredients :

Easy Dipping Sauce

• 1 tsp fish sauce

• ½ tsp lemon juice
• 2 tsp soy
• 3 tsp water
• 2 tsp sriracha
• 1 tsp minced garlic
• (Optional) Sesame seeds and chopped spring onions for garnish

Brown Butter Milky Mushrooms

• 2 tbsp butter
• 1 tsp minced garlic
• 150g Shroomery Milky Mushrooms
• Sprinkle of salt 
• Sprinkle of white pepper

Summer Rolls

• 10 Round rice paper sheets
• ½ a head of iceberg lettuce, chopped
• Handful of fresh basil, chopped
• Handful of fresh mint, chopped
• 1 large carrot, peeled and cut into batons
• 1 large cucumber, peeled and cut into batons
• ½ of a medium red bell pepper, julienned
• ½ of a medium yellow bell pepper, julienned
• 1 small cup of diced pineapple or mango
• A cup of brown butter milky mushrooms
• (Optional) Sesame seeds for garnish
• (Optional) Microgreens for garnish

Instructions :

Prepare the dipping sauce by simply whisking the ingredients together. Keep aside.

Prepare the brown butter mushrooms by taking 2-3 tablespoons of butter in a thick bottomed pan. Melt the butter over medium-high heat, swirl occasionally. Meanwhile, wash and cut your mushrooms lengthwise into two. If they are longer varieties, cut them into four parts. Allow the butter to bubble till of amber/light brown colour. Fry the garlic till fragrant and arrange the mushrooms apart from each other. Cook for 20 seconds on each side and then toss to coat them well with butter. Turn off the heat and season with salt and white pepper. Keep aside until at room temperature.

Prepare the summer rolls and start with filling a deep pan (larger in size than the rice paper) with warm water. Dip one piece of the paper into the water and hold it for about 10 seconds until slightly soft yet firm. Shake off the excess water and lay flat on a kitchen towel. Sprinkle some sesame seeds and microgreens (optional) and place the brown butter mushrooms. Follow with the chopped lettuce and assorted veggies. Put a spoonful of the diced mango/pineapple along with some chopped basil and mint.

Make tight rolls like a burrito, cut into half, dunk into the dipping sauce. Enjoy!