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    Japanese Spring Rolls

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    Japanese Spring Rolls

    Serves: 4

    Ingredients

    • 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

    Method

    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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