200 g mixed mushrooms (cup, shitake), sliced
6 rice paper wrappers
6 nori (seaweed) sheets
1 avocado, sliced
4 shallots, thinly sliced
6 radishes, thinly sliced
1 cup bean sprouts
Tamari and Orange Dipping Sauce
freshly squeezed orange juice
cup tamari or light soy sauce
apple cider vinegar
1 tsp sesame oil
freshly grated ginger
1
Place boiling water in a shallow bowl.
To make the sushi rolls, soak one rice paper wrapper at a time in boiling water for 5-10 seconds. It will become pliable but still hold its shape.
2
Transfer the rice paper wrapper to a sushi mat or dampened tea towel. Top with a nori sheet, shiny-side down.
3
Top with avocado slices, mushrooms, shallots, radish and bean sprouts.
4
Carefully roll up into a firm roll, using the sushi mat or tea towel as a guide. Cut each roll into 4-5 pieces just before serving.
5
Scatter with remaining shallots and bean sprouts. Serve with the tamari and orange dipping sauce.
Ingredients
200 g mixed mushrooms (cup, shitake), sliced
6 rice paper wrappers
6 nori (seaweed) sheets
1 avocado, sliced
4 shallots, thinly sliced
6 radishes, thinly sliced
1 cup bean sprouts
Tamari and Orange Dipping Sauce
freshly squeezed orange juice
cup tamari or light soy sauce
apple cider vinegar
1 tsp sesame oil
freshly grated ginger