Enoki Mushroom Nori Rolls with Tamari Ginger Dipping Sauce
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
VegetablesOccasion
HolidaysIngredients
- 2 square sheets rice paper or round rice paper sheets
- 2 sheets nori
- 2 bunches enoki mushrooms, cleaned
- 2 tablespoons cornstarch
- 1/2 cup San-J Tamari Soy Sauce
- 1 green onion, finely chopped
- 2 tablespoons pure maple syrup
- 1 (1/4-inch) knob ginger, finely grated
- 1 clove garlic, finely grated
Directions
- Fill a wide bowl with warm water. Working one at a time, dip rice paper into water for a few seconds, until just soft, and then transfer to work surface. Place nori, shiny-side-down, evenly on top of rice paper. Arrange 1 bunch of enoki mushrooms on the bottom 1/3 of nori sheet. Tightly roll rice paper and nori over mushrooms, rolling away from you, into a cylinder. Repeat with remaining rice paper, nori and mushrooms.
- Preheat air-fryer to 400°F and coat with olive oil cooking spray. Cut rolls into 3/4-inchslices. Brush both sides of each slice evenly with cornstarch.
- Working in batches, if necessary, place slices in an even layer into air-fryer and coat bothsides liberally with olive oil cooking spray. Cook for 15 minutes, flipping rolls halfwaythrough, until golden-brown and crisp.
- Meanwhile, combine San-J Tamari Soy Sauce, green onions, maple syrup, ginger andgarlic in a small bowl. Serve with enoki mushroom nori rolls and enjoy.
