Servings: Makes about six rolls. Prep time: 15 minutes. Cook and Roll Time: 30 minutes.
Cast of Ingredients:
4-6 sheets of super thin spring roll wrappers
4-6 sheets of Korean roasted seaweed
1/4 cup cilantro chopped
1/4 cup soaked wood ear mushrooms drained and chopped
2 cups chopped baby bok choy
3 large crimini mushrooms chopped (about 1/2 cup)
2 large radishes chopped (about 1/4 cup)
2 teaspoons apple cider vinegar
2 teaspoons coconut amino
1 table-spoon of sesame oil
2 ripe avocado
2 heaping teaspoons of chick pea miso paste
1 teaspoon of Wasabi powder
So now that we’ve all had leftover Turkey for days, it may be time to lighten the load on our stomach and digestive system with some detox veggie rolls! After binge watching season one of the The Big Family Cooking Showdown on Netflix this weekend, I was ready to get creative and have a go of it myself. One of the challenges was called, “What’s in your fridge?”
The contestants literally have to make up a dish on the fly with what’s in a stocked fridge and pantry. On this rainy day while getting over a slight cold, I just didn’t feel like going to the grocery store. So guess what? I did this challenge for myself only without the cameras and pressure of being judged!
The show’s main theme of home cooking as a reflection of who you are really inspired me to have a go at this challenge myself. I lean towards Asian but, enjoy playing with different Asian flavors. I grew up with Chinese cooking but, it tends to be heavy on the grease, soy sauce, and MSG: all of which I had to cut out since having breast cancer. These rolls are a fusion of Vietnamese, Japanese, and Chinese flavors that I have enjoyed in traditional dishes in the past. Ambitious perhaps, but hey, I was pretending to be in a cooking competition this Sunday;-)
Soak the wood ear mushrooms for about 15 minutes then drain and chop. The wood ears give the roll a nice satisfying crunch! While the wood ears are soaking, you can chop up the remaining veggies. I like to use this handy herb scissors for the softer ingredients like cilantro and wood ears.
And Action! Cooking and Rolling Directions:
Heat the sesame oil in a pan at medium heat. With the exception of the cilantro, toss in all the chopped vegetables and mushrooms. Once the veggies start to cook add the vinegar, coconut aminos, and sprinkle in about 1/4-1/2 teaspoon ginger powder after a couple of minutes. Stir until the veggies are cooked and reduce a bit for about 3-5 minutes. Drain using a mesh strainer and with the back of a spoon press out the excess liquid. Set this mixture aside.
Mix the miso paste with wasabi and 1-3 tablespoons of water. More wasabi can be added for taste. Sometimes the wasabi doesn’t come through but, you also don’t want it to be overpowering so, start with a small amount and work up if needed. I like to use All Natural Kona wasabi as the ingredients are just horseradish, turmeric, and Spirulina! Mix the miso and wasabi paste with the avocado. Mash together with a fork until you have a relatively smooth consistency of small chunky guacamole.
In landscape orientation, cut the seaweed sheets into 4” inch wide strips. The left over 2” strips can be used when doubled together as shown below. I prefer Korean roasted sea weed sheets which tend to be thinner so it’s easier to chew through.
Before assembling the rolls, have all the ingredients handy for easy reach. Make sure the veggie stuffing is drained of as much liquid as possible. You can also lightly press between two paper towels. Otherwise, the liquid will seep out and melt the rice wrapper and fall apart when eating. The wrapper can be flimsy to handle so, it’s best to roll one at a time.
Put luke warm water into a 10” pan until it is about 1/2” -1” deep. Soak one sheet of the spring roll wrapper into the water. When it softens, remove and lightly squeegee the water out between your index and middle fingers. Spread out the wrapper on the work surface and place one seaweed sheet on top. Apply about 2 table spoons of avocado mix onto the nori and spread evenly so the coverage is across the nori and about 3” deep. Add the cooked veggies and mushrooms and top with cilantro.
Fold over the edge nearest towards you then fold in the sides. Complete rolling which should be about 1-1/2″ in diameter. Repeat this process until you run out of ingredients. Serve immediately with green tea:)
I hope you enjoy this recipe that came from my very own self-imposed what’s in my fridge challenge! It’s light, healthy, and filling. Begin your detox from Thanksgiving without giving up any flavor. Although I admit, I saved space for my last piece of pumpkin pie afterwards for dessert.