Best Wasabi Spring Rolls With Warm Asparagus And Shiitake Mushrooms Recipes

SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE

Steps:

• Place the noodles in a large bowl, cover with room-temperature water and soak until pliable, about 30 minutes. Drain. Place dried shiitakes in a medium bowl, cover with room-temperature water and soak until hydrated and soft, about 30 minutes. Drain the mushrooms, remove their stems, and julienne the caps.
• While the noodles and mushrooms soak, heat the grapeseed oil in a large lidded skillet over medium-high, uncovered. Stir-fry the garlic, ginger and scallion until light golden, about 1 minute. Add the shiitakes and continue to stir-fry until golden, about 2 minutes.
• Stir in the cabbage and curry powder, then 3 tablespoons soy sauce. Reduce heat to medium, cover and cook until the cabbage is wilted and has given up its natural juices, 5 to 7 minutes.
• Add the drained noodles and remaining 1 tablespoon soy sauce. Increase heat to high, and stir-fry until noodles absorb the juices and are cooked through yet still chewy, 1 to 2 minutes. Drizzle with sesame oil, toss well, sprinkle with cilantro and serve immediately.

SAVORY ASPARAGUS SPRING ROLLS

Steps:

• Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
• For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
• For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
• Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
• On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.

ROASTED ASPARAGUS & SHIITAKE MUSHROOMS

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
• Sprinkle with the coarse salt.
• Spread the vegetables on two cookie sheets so they are not touching.
• Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
• Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
• Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
• Serve warm or at room temperature.

ASPARAGUS AND SHIITAKE RISOTTO

Steps:

• Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
• Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
• Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

FRESH AVOCADO AND SMOKED-SALMON SPRING ROLLS

Steps:

• Combine soy sauce, cayenne pepper, onion, and almond oil in a medium bowl. Mix well. Mix in jicama, salmon, and avocado. Cover and marinate in the refrigerator for 10 minutes.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Cover finished rolls with a damp cloth to prevent them from drying.
• Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

WILD MUSHROOM SPRING ROLLS

Steps:

• Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.
• Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool.
• Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.
• Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.
• Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.;

JAPANESE SPRING ROLLS

Steps:

• For a more detailed description with step by step photos, please visit: http://sumokitchen.com/JapaneseRecipes/spring-rolls/.
• If you are using dry shiitake, soak them at least 30 minutes in water to return them to fresh state. Boil the bamboo shoots for 1 minute, then drain to get rid of the smell. Chop the meat, shiitake, bamboo shoots and leek thinly.Add a little oil to the pan and fry the meat until it changes colour. Then add the chopped ingredients from step one, stirring, add a pinch of salt and pepper and the sugar. Add the soy sauce and sesame oil. In a separate bowl, add 2tbs potato starch to 2tbs water (make sure it's cold water!) and mix. Then add to the frying pan, mix and heat through until sticky. Leave to cool - if you have time, place in the fridge. When you deep fry the rolls, they's less chance of them exploding if the insides are cold.Mix 1tbs flour and 1tbs water well to create a glue. Then add a small portion of the meat mix to a sheet of the spring roll paper, which should be lying at an angle, like a diamond. Then follow the folding steps as above, using the glue on the tip of your finger to seal it at the final stage.Heat oil to roughly 180 degrees and start frying the rolls carefully until golden. Then lay out on kitchen paper to let the oil soak up before serving. If you have spring rolls sheets left over, you can add tuna, ham, cheese or any other filling. Another idea is to cut up the sheets thinly, then deep fry them and put in salads to give some crunch.
• If you'd like dipping sauce, I recommend 1part rice vinegar with 1 part soy sauce or just black vinegar on its own.

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

• Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and sauté just until tender, about 5 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot.

FRESH MANGO-LOBSTER SPRING ROLLS

Steps:

• Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.