Wild Fresh Spring Rolls -

These Wild Fresh Spring Rolls are one of those fantastic recipes that you can use with a vast range of different wild ingredients from Wild Garlic Buds to Magnolia Flowers, Garlic Mustard and the list goes on and on.

They make a great side dish or work really well as a starter. You can even make them out in the woods and in the past we’ve served them on our Foraging and Wild Food Cookery Courses.

Ingredients

For the Spring Rolls

15 pre cooked prawns – or however many you fancy 🙂
100g rice vermicelli (pre cooked and cut to 4cm lengths) or get some fresh rice noodles and chop them roughly with a pair of scissors.
carrot, peeled and cut into thin matchsticks
a large red pepper, cut into matchsticks
10 leaves fresh mint – diced
10 Hydrated Jelly Ear Mushrooms, sliced finely
Some Garlicy greens – sliced. (wild garlic, three corner leeks or few flowering leeks works well – even some seaweeds work well like dulse, sea lettuce & pepper dulse)
12 large 22cm circular rice paper sheets
A little warm water for rolling spring rolls

For the Dipping Sauce

1tsp wild garlic paste – or 1 clove garlic – crushed & finely chopped
1 thumb ginger – peeled and smashed up – or finely chopped
2tbsp soy sauce
2tbsp fish sauce
1 tsp sesame oil

Method for creating your Wild Fresh Spring Rolls

Fill a large bowl with lukewarm water to wet the rice paper sheets.
Quickly dip a sheet of rice paper in the water to soften it – a couple of seconds.
Let the sheet out on a damp tea towel and start adding in your ingredients – you can make it look as fancy as you like here.
Fold the edges of the sheet in and then roll (a bit like a mexican wrap)
Trust me you will get the hang of rolling them after a few – the first ones are always a shambles – they will still taste good
Serve the spring rolls with the dipping sauce & enjoy