Fried Mushroom Rice Paper Rolls

Instagram is a rabbit hole that occasionally sprouts an intriguing recipe. And what I make today is one of those that look oh so easy...My bad. The video compilation look like a charm. Simple images morph into drool worthy edible bites. And I fall victim to that magic.

Lots of sauteed garlic bits, chopped mushrooms and beet greens splashed with a little soy and Worcestershire sauce make up the filling. Rice paper is dunked in water. A finger of mushroom mounds in the center. The rice paper is then rolled into a cigar shape. I make a few that I stack on the wooden cutting board. First mistake!!! When I pick them up to be shallow fried, they stick to the board....aargh. The ones on the granite counter come off easily. Go figure! I manage to pry them off and shallow fry them. Second mistake!!!! I place too many in the pan and they start to stick to each other...aaargh. It takes a lot of maneuvering to fry these upstarts.  I go easy with the next batch and they are fine. The fried rolls are piled onto a plate. Third mistake!!!! They still stick together... for heavens sake, how much worse could this get....

How do they taste? Not too bad. A little chewy. The spicy dipping sauce made with chili crisp and Thai sweet chile sauce gives them a much needed kick. Moral of the Insta story...one man's easy could be another person's tasty disaster.

FRIED MUSHROOM RICE PAPER ROLLS

Serves  4

3 Garlic cloves

6 large cremini Mushrooms

1 cup sliced Greens (I used Beet Greens)

2 tablespoons plus more Canola Oil

Splash of Soy sauce

Splash of Worcestershire Sauce

a Pinch of Salt 

Ground Black Pepper

7-8 dry Rice Paper Rolls

1 tablespoon Chili Crisp

2 tablespoons Thai sweet Chili Sauce

Mince garlic fine. 

Clean and chop mushrooms into small chunks.

Wash and slice greens into slivers.

Heat 2 tablespoons canola oil in a saucepan. 

Add garlic and saute till light brown.

Drop mushrooms and saute for a few minutes.

Add greens to saucepan and sweat veggies for 5-8 minutes. 

Season with soy, Worcestershire sauces, salt and pepper. 

Keep aside to cool.

Put warm water in a large bowl.

Lightly oil a plate.

Dunk rice paper in water for 10 seconds.

Remove paper from water and place on board. 

Place a heaping tablespoon of filling on the paper. 

Fold bottom half over the filling. 

Then fold the sides onto the folded half. 

Roll the paper going forward. 

Place roll on oiled plate. 

Repeat with the rest. 

Pour enough oil to cover the base of a nonstick pan.

Heat over high flame. 

Gently place 3 or 4 rolls in oil and fry till both sides are golden. Watch out for splattering oil!

Remove from the pan and blot them gently on paper.

Make a dipping sauce by whisking chili crisp and sweet chili sauce. 

 Serve fried rolls with dipping sauce.

Let this attempt be a warning to the adventurous soul. As for me, I probably will not make these again. Then again if you an intrepid person...do what you have to.

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