Japanese Spring Rolls with Miso Dressing

Name: Japanese Spring Rolls with Miso Dressing
Yield: Serves 4
Cuisine: Japanese
Ingredients: ½ tbsp finely chopped fresh root ginger; 1 red chilli, seeded and thinly sliced; 100 ml (3½ fl oz) light soy sauce; juice of 1 lime; 50 ml (2 fl oz) sesame oil; 1 tbsp muscovado sugar; 1 red and 1 yellow pepper; salt; 2 courgettes; 55 g (2 oz) fresh shiitake mushrooms; 1 large aubergine; pickled pink ginger, to serve; 36–48 large spinach leaves (if they are big enough you might only need 12), veins removed; sesame oil; 1 tbsp barley miso

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

We created this for the restaurant as a healthy Light dish for the summer that isn’t oily but is full of flavour.

Ingredients

2 courgettes
1 large aubergine
55 g (2 oz

Asia
Japan
Starter
Snack
Mediterranean
Vegan
Spring

Method

Cut the courgettes, aubergine and mushrooms lengthways into thin strips about 5cm (2in) long. Salt the aubergine and set aside for 30 minutes, then rinse thoroughly and pat dry. If roasting the vegetables, Preheat the oven to 190°C/375°F/gas mark 5 or preheat a bar