Mushroom Spring Roll with Black Truffle (DIMSUM FRIED) Recipe

 
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Mushroom Spring Roll with Black Truffle (DIMSUM FRIED)
  • Chef: Wang Yixuan
  • Recipe Servings: 1
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Mushroom spring rolls served with black truffle, a very quick and easy recipe which is perfect for brunch and a healthy treat for vegetarians.

Ingredients of Mushroom Spring Roll with Black Truffle (DIMSUM FRIED)

  • 15 gm carrot cut into small cubes
  • 20 gm white fungus roughly chopped
  • 30 gm taro root cutinto small cubes
  • 10 gm shimeji mushroom roughly chopped
  • 10 gm shitake mushroom cube shape
  • 10 gm straw mushroom cube shape
  • 5 gm black truffle paste
  • Salt to taste
  • 3 nos spring roll sheet
  • Oil to fry

How to Make Mushroom Spring Roll with Black Truffle (DIMSUM FRIED)

  • 1.Blanch all the vegetables together and keep aside.
  • 2.Once the vegetables cools down mix all the other ingredients to form a filling.
  • 3.Divide the filing in three equal quantities and wrap it using the spring roll sheet to give a roll shape.
  • 4.Deep fry it at a temperature of 160 degree centigrade till it becomes crispy and golden in colour.
  • 5.Serve hot.

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