{"id":93,"date":"2023-12-10T18:34:36","date_gmt":"2023-12-10T18:34:36","guid":{"rendered":"https:\/\/chefofnature.com\/?p=93"},"modified":"2023-12-10T18:34:37","modified_gmt":"2023-12-10T18:34:37","slug":"wood-ear-spring-roll","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=93","title":{"rendered":"Wood ear spring roll"},"content":{"rendered":"\n

Wood ears (Auricularia auricula-judae<\/em>) are mushrooms that can be found all year round, mostly when there has been a lot of rain fall. They grow on dying and dead tree part and have a preference for elder trees. Historically, in the west, they were never considered an edible mushroom however in Asia they have been eaten for centuries.<\/p>\n\n\n\n

In this recipes, we incorporate them in spring rolls. Spring rolls are a snack typically found in most Asian restaurants in the West. They originated from China and there are many varieties. The version we describe here is a Chinese style fried spring roll with wood ears.<\/p>\n\n\n

\n
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Wood ears growing on a dead elder tree branch<\/figcaption><\/figure>\n<\/div>\n\n\n

As a wild vegetable, we added narrow-leaf plantain (Plantago lanceolata<\/em>). This plant can be found whole year round. It has a slightly bitter taste and it lends itself well for stir frying. Be sure to cut the leaves along the veins for a more pleasant structure.<\/p>\n\n\n

\n
\"\"
Narrow-leaf plantain (Plantago lanceolata<\/em>) in the early winter.<\/figcaption><\/figure>\n<\/div>\n\n\n

To accompany this snack we made sauce based on a miso like puffball paste that we described in this<\/a> recipe.<\/p>\n\n\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Spring rolls with wood ear and narrow-leaf plantain<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Main Course<\/span><\/div>
Cuisine: <\/span>Asian<\/span><\/div>
Keyword: <\/span>springrolls, woodears<\/span><\/div><\/div>\n
Servings: <\/span>20<\/span> rolls<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 saut\u00e9 pan<\/div><\/li>
  • 1 cooking pot<\/div><\/li>
  • 1 Sauce pan<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Knife<\/div><\/li>
  • 1 Drainer<\/div><\/li>
  • 1 Wet towel<\/div><\/li>
  • 1 Stick blender<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 20<\/span> Spring roll pastry wrappers<\/span> (suitable for frying)<\/span><\/li>
    • 15<\/span> gram<\/span> Dry wood ears<\/span><\/li>
    • 20<\/span> gram<\/span> Narrow-leaf plantain leaves<\/span><\/li>
    • 75<\/span> gram<\/span> Bean sprouts<\/span><\/li>
    • 75<\/span> gram<\/span> Shredded carrot<\/span><\/li>
    • 100<\/span> gram<\/span> Uncooked rice noodles<\/span><\/li>
    • 1<\/span> Egg<\/span><\/li>
    • 3<\/span> Green onions<\/span><\/li>
    • 3<\/span> tbsp<\/span> Cooking oil<\/span><\/li><\/ul><\/div>

      Marinade for woodears<\/h4>
      • 4<\/span> tbsp<\/span> Light soy sauce<\/span><\/li>
      • 2<\/span> tbsp<\/span> Chinese cooking wine or dry sherry<\/span><\/li>
      • 1<\/span> cup<\/span> Water<\/span><\/li><\/ul><\/div>

        Puffball sauce<\/h4>
        • 2<\/span> tbsp<\/span> Puffball past<\/span> (from here: https:\/\/chefofnature.com\/?p=1096<\/wprm-code>)<\/span><\/li>
        • 2<\/span> tbsp<\/span> Mirin<\/span><\/li>
        • 2<\/span> tbsp<\/span> Chinese cooking wine<\/span><\/li>
        • 100<\/span> ml<\/span> Water<\/span><\/li>
        • 1<\/span> tbsp<\/span> Sesame oil<\/span><\/li>
        • 1\u00bd<\/span> tbsp<\/span> Corn starch<\/span><\/li><\/ul><\/div>

          Seasoning<\/h4>
          • 1<\/span> tbsp<\/span> Fish sauce<\/span><\/li>
          • 1<\/span> tsp<\/span> Salt<\/span><\/li>
          • 1<\/span> tsp<\/span> Pepper<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions<\/h3>

            Puffball sauce<\/h4>
            • Blend all ingredients except corn starch. <\/span><\/div><\/li>
            • Bring the mixture to a boil and let it simmer for 3 minutes.<\/span><\/div><\/li>
            • Strain the mixture.<\/span><\/div><\/li>
            • Add the strained mixture back to the saucepan.<\/span><\/div><\/li>
            • Dissolve corn starch in small amount of water and add it to the strained sauce. Bring to a boil and simmer until thickened.<\/span><\/div>
              \"\"<\/div> <\/li><\/ul><\/div>

              Spring rolls<\/h4>
              • Add the wood ears with the marinade mixture to a sauce pan and bring to a boil and let simmer for 5 minutes and then put aside.<\/span><\/div><\/li>
              • Cook the rice noodles according to the package instructions.<\/span><\/div><\/li>
              • Cut the plantain into thin stripes. Cutting vertically along the veins.<\/span><\/div>
                \"\"<\/div> <\/li>
              • Cut the green onions in rings.<\/span><\/div><\/li>
              • Fry the green onions and plantain in oil in a saut\u00e9 pan until soft.<\/span><\/div><\/li>
              • Add the drained noodles to the vegetables.<\/span><\/div><\/li>
              • Add an egg to the noodle vegetable mixture, mix well and stir fry until the egg is set.<\/span><\/div><\/li>
              • Drain the wood ears and add to the noodles together with the bean sprouts, carrot and mix well.<\/span><\/div><\/li>
              • Add seasoning to taste.<\/span><\/div>
                \"\"<\/div> <\/li><\/ul><\/div>

                Forming the spring rolls<\/h4>
                • Add about a table spoon of noodles mixture to the bottom of a spring roll wrapper as shown on the picture.<\/span><\/div>
                  \"\"<\/div> <\/li>
                • Roll the bottom until half way.<\/span><\/div>
                  \"\"<\/div> <\/li>
                • Fold the outer parts of the wrapper in.<\/span><\/div>
                  \"\"<\/div> <\/li>
                • Use a brush or your hands to wet the top part of the spring roll.<\/span><\/div>
                  \"\"<\/div> <\/li>
                • Close the sprint roll.<\/span><\/div>
                  \"\"<\/div> <\/li><\/ul><\/div>

                  Frying<\/h4>
                  • The spring rolls can be fried in a saut\u00e9 pan or deep fryer. Make sure they are fried until golden brown on all sides.<\/span><\/div>
                    \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
                    <\/div>\n\n<\/div><\/div>\n\n\n

                    <\/p>\n","protected":false},"excerpt":{"rendered":"

                    Wood ears (Auricularia auricula-judae) are mushrooms that can be found all year round, mostly when there has been a lot of rain fall. They grow<\/p>\n","protected":false},"author":1,"featured_media":121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[366,236,262,235,7,268],"tags":[97,71,116],"class_list":["post-93","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-giant-puffball","category-main-course","category-narrow-leaf-plantain","category-starter","category-winter","category-wood-ears","tag-mushrooms","tag-plants","tag-wood-ear"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=93"}],"version-history":[{"count":12,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/93\/revisions"}],"predecessor-version":[{"id":1485,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/93\/revisions\/1485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/121"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}