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    Japanese Spring Rolls

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    Japanese Spring Rolls

    Serves: 4


    • Miso dressing
    • 1 tablespoon barley miso
    • 1 red chilli, finely sliced and seeds removed
    • 100ml light soy sauce
    • 1/2 tablespoon fresh ginger, finely chopped
    • 1 tablespoon muscovado sugar
    • Juice of 1 lime
    • 50ml sesame seed oil
    • 2 courgettes
    • 1 large aubergine
    • 1 red pepper
    • 1 yellow pepper
    • 50g fresh shiitake mushrooms
    • Sesame oil
    • 12 large spinach leaves, veins removed
    • To serve
    • Pickled pink ginger


    1. Cut all vegetables lengthways. Salt the aubergines, set aside for 30 minutes, then wash thoroughly and pat dry. Brush the vegetables with sesame oil and char-grill or roast in the oven. Layer the vegetables on the spinach leaves, then roll and secure with a cocktail stick.
    2. In a bowl, mix together all the ingredients for the miso dressing. Drizzle the dressing over the spinach rolls and garnish with pickled pink ginger.

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