Chef Luca’s Spring Rolls
Add 1 Tbsp of butter or coconut oil to a nonstick frying pan and sauté the mushrooms and red pepper flakes until the mushrooms are cooked through, but not browned. Then set your mixture aside.
In a large mixing bowl combine the meat, cabbage, carrots, coconut animos, sesame or olive oil, rice wine vinegar, ginger, garlic, scallions, coriander, salt and pepper. Mix together with your hands, and then incorporate the cooked mushrooms and red pepper flakes.
Set up a large wide bowl of water and a plate. If you are using rice paper wraps, then submerge the wrap in water for about 15-20 second and transfer to a plate.
Tip: If you have a little water on the plate, it keeps the rice paper wraps from sticking to the plate. If you decide to use the coconut wraps, you do not need to moisten the wraps.
Place 2 Tbsp of the meat mixture in the center of the wrap, fold the sides over from the left and right, and then roll from the bottom up into a hot dog shape. The coconut wraps are a bit larger than the rice paper, so you will need to add approximately 4 Tbsp of meat mixture.
Transfer the raw spring rolls to a clean plate and repeat the process.
If you are using rice paper wraps: Start by adding 1 Tbsp of coconut oil to the frying pan and fry the rolls over medium heat for 12 minutes (You can flip the rolls over after about 6 minutes). Alternatively, you can also decide to steam the rice paper spring rolls in a steamer for 10 minutes.
If you are using coconut paper wraps, then you can fry the spring rolls for 4 minutes over medium heat ( You can flip the rolls over after about 2 minutes). Then you can finish the rolls made with coconut wraps in the oven at 350 degrees for 10 minutes.