By Jeremy McAdams, Cherry Tree House Mushrooms
2 oz. dried shiitake mushrooms (Cherry Tree House Mushrooms) or 10 oz. fresh shiitake mushrooms (Cherry Tree House Mushrooms)
2 T canola oil 1-1/2 oz.
6 rice wrappers
1 bunch cilantro (Prairie Hollow Farm)
2 to 4 oz. microgreens, sprouts, spinach or baby lettuces (Stone’s Throw Urban Farm, Bossy Acres)
1 scallion (Prairie Hollow Farm)
1 small carrot (Prairie Hollow Farm) thai peanut sauce or 3 Tbsp teaspoon hoisin sauce 3/4 teaspoon finely chopped peanuts
Soak dried mushrooms in water to cover for an hour, then pat dry with a towel. Save liquid for soup stock or other recipe. Heat 2 Tbsp oil on medium low heat. Slice mushroom caps and saute until browned and slightly crispy. If mushrooms look dry add more oil to the pan. Set aside.
Add vermicelli to boiling water; boil until al dente or 3 to 5 minutes. Drain.
Prepare vegetables. Slice scallion into 2 to 4 inch slivers; grate carrot; wash and de-stem cilantro; and you may want to chop lettuce or spinach.
Fill a large bowl with hot tap water and dip a rice wrapper in water for 15 seconds to a minute or until soft but still holding its shape. Lay wrapper on cutting board and place ingredients at the center – like a burrito – starting with the mushrooms. Fold in the ends so that the filling stays inside and roll up tightly. Recipe makes six spring rolls; serve immediately with peanut or peanut/hoisin sauce.