Crisp & Savory Vegetable Rice Paper Rolls (Mu-ssam-mal-i)
Vegetable Mu-ssam-mal-i
These vegetable mu-ssam-mal-i are incredibly delicious, featuring a delightful crunch, sweetness, and rich, nutty flavor from the mushrooms and fresh vegetables.
Main Ingredients- 1 pack of Pickled Radish Wrappers (Mu-ssam)
- 1/2 pack of King Oyster Mushrooms (or similar, like enoki)
- 1 Green Bell Pepper
- 1/2 Carrot
- 2 strips of Imitation Crab Meat (or surimi)
- A small bunch of Chives
Mushroom Seasoning- 1 tsp Minced Garlic
- A pinch of Black Sesame Seeds & Sesame Seeds
- 1 tsp Sesame Oil
- A pinch of Salt
- 1 tsp Minced Garlic
- A pinch of Black Sesame Seeds & Sesame Seeds
- 1 tsp Sesame Oil
- A pinch of Salt
Cooking Instructions
Step 1
Prepare the mushrooms: Trim the ends of the king oyster mushrooms and then slice them lengthwise into thinner strips. Bring a pot of water to a boil and briefly blanch the mushrooms for about 30 seconds. Drain them immediately and set aside. Be careful not to overcook them, as they can become mushy.
Step 2
Squeeze out any excess water from the blanched mushrooms by hand. In a bowl, combine the squeezed mushrooms with 1 tsp minced garlic, a pinch of black and regular sesame seeds, 1 tsp sesame oil, and a pinch of salt. Gently mix and massage the ingredients into the mushrooms to season them well. This step really enhances their flavor.
Step 3
Quickly blanch the chives in boiling water for about 15-20 seconds, then drain and gently squeeze out the water. Cut them into manageable lengths. Prepare the other vegetables: thinly slice the imitation crab meat into strips. Julienne the green bell pepper and the carrot into thin, matchstick-sized pieces, similar in length to the crab meat. Using a mandoline slicer can help achieve uniform thinness.
Step 4
Now it’s time to assemble the rolls. Lay a pickled radish wrapper (mu-ssam) flat on a clean surface. Arrange a portion of the seasoned mushrooms, imitation crab meat, julienned carrot, and green bell pepper in the center of the wrapper. Carefully roll it up tightly, like making a sushi roll. Don’t roll too tightly, or the wrapper might tear.
Step 5
To keep the rolls from unraveling, use the blanched chives to tie them securely in the middle. This not only makes them look neat and presentable but also ensures they stay intact when serving. This step adds a nice touch of care to the presentation.
Step 6
Finally, prepare the dipping sauce. In a small bowl, whisk together 1.5 Tbsp gochujang, 2 Tbsp rice vinegar, and 1 Tbsp sugar until well combined. Serve the finished vegetable mu-ssam-mal-i with the dipping sauce. Dipping these rolls into the tangy sauce will offer a refreshing burst of flavor with every crisp bite. You’ll love the satisfying crunch and the bright, lively taste!
