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.
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