Here's a refreshing summer treat powered with Chaga mushroom that you can share with friends on a hot day.
INGREDIENTS
For the filling:- 1 tablespoon rice vinegar
- 1 tablespoon coconut aminos
- 1 teaspoon CHAGA Extract
- 1 tablespoon lime juice
- 1 small seedless cucumber, julienned
- 1 medium carrot, peeled and julienned
- 1 inch slice of purple cabbage, julienned
- 1 medium scallion, thinly sliced
- 2 ounces rice noodles
- 1 teaspoon sesame oil
- 4 (8 1/2-inch) rice paper wrappers
- 12 medium shrimp, cooked *vegan options in notes*
- 12 fresh mint leaves
- 4 leaves butter lettuce
PREPARATION
- Whisk together rice vinegar, coconut aminos, mushroom powder and lime juice in a medium bowl. Stir in cucumber, carrot and green onion. Set aside.
- Cook rice noodles according to package directions. Once cooked, drain and mix with sesame oil.
- Soften rice wrapper: Fill a pie plate or large bowl halfway with room-temperature water. Immerse 1 wrapper in the water until it softens, about 30 seconds. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and immediately lay it flat on a clean work surface.
- Fill the wrapper: Place 3 mint leaves horizontally across the top, leaving a 1 inch border. Place 3 pieces of shrimp on top of the mint. Place a piece of lettuce in your hand, then fill evenly with 1/4 cup of the vegetable mixture and 1 to 2 tablespoons of noodles. Place the lettuce cup just below the shrimp, leaving a small gap.
- Roll up the summer roll: Fold the left and right side of the wrapper over the filling. Fold from the bottom, up toward the shrimp and continue rolling tightly until it's closed and snug. Place it on a baking sheet seam-side down and cover with a damp towel. Repeat with the remaining wrappers and filling, adding more water to the pie dish as needed.
- Dipping sauce: Whisk together 3 tablespoons coconut aminos, 1 teaspoon CHAGA mushroom powder and ½ teaspoon chili garlic sauce.
