Crunchy King Oyster Veggie Rolls

Golden, crunchy crumbed mushrooms wrapped in fresh veggies and rice paper — with a hit of chilli and Kewpie mayo for the ultimate bite.

Serves: Makes 4 rolls, Prep time 15min, cook time 10min

Ingredients:

4 punnets Red Valley King Oyster Mushrooms, quartered lengthways

For the crumb:

½ cup arrowroot flour

2 tbs chimichurri blend

2 tbs cornflour

½ cup milk of choice

2 heaped tablespoons natural yoghurt

1 tsp apple cider vinegar

1 egg

2 cups ‘Kook-A-Crumb’ herb & garlic’

For the Rolls:

4 sushi sheets

8 rice paper roll sheets

Grated carrot, zucchini

Sliced cucumber

Cos lettuce leaves

Kewpie Mayonaise

‘Beerenberg’ Mango, Lime & Chilli Dressing

Instructions:

1. Soak sliced mushrooms in warm water for approx. 10 min

2. For the crumbing. Prepare the arrowroot and chimichurri blend together in a bowl. In a second bowl combine the cornflour, milk, yoghurt, apple cider vinegar and egg. In a third bowl prepare the crumb.

3. Drain the mushrooms and lightly squeeze excess moisture. Crumb each piece by coating in the flour mixture, dipping in the wet mixture and finally pressing into the crumb mixture until fully coated.

4. Shallow fry the mushrooms in your choice of oil over medium heat until golden brown.

5. Drain on a prepared paper towel.

6. To make the rolls. Prepare your chosen fillings (lettuce, carrots, zucchini, cucumber, crumbed mushrooms)

7. Lay down 1 sushi sheet followed by two slightly soaked rice paper roll sheets (be sure not to soak too long otherwise will get too sticky and make it hard to roll). Be sure to overlap the rice paper roll sheets over the bottom of the sushi sheet and each other.

8. Arrange your ingredients (starting with the lettuce). Top with Kewpie mayonnaise and chilli dressing.

9. Tightly roll the ingredients together by starting with the rice paper roll and folding in the edges as you go. Slice and enjoy!

   Swap in any fresh veggies you like — avocado, red capsicum, or sprouts work beautifully.

   Tip from the team: “Wet rice paper just enough so it’s pliable; over-soaking makes rolling tricky.” - Stef