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Asian Mushroom and Kelp Noodle Rice Paper Rolls

www.putiapurefood.com.au/ | Blog Recipe

Makes: 10 rolls

Serves: 6-8 people

Asian Mushroom and Kelp Noodle Rice Paper Rolls

Meet Dominique Rizzo our December Featured Friend and one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire people to make a change for the better while still loving their food.

As a Chef, Author and Presenter Dominique’s aim is to inspire people to cook with fresh, seasonal and local produce. Through her innovative recipes and a healthy attitude her mission is to improve general wellbeing, build confidence in the kitchen, inspire creative cooking and bring vitality onto peoples plates.

Dominique’s life and work centres around her philosophy;
“Through the sharing of food we share life and one is never lonely or hungry.”

Embracing 20 years’ experience as a chef and restaurateur, Dominique is able to share her abundant knowledge around Australia. Through her public speaking, cooking classes, cooking presentations and demonstrations, recipe writing, food styling, radio and Television work Dominique focuses not only on her true passion for Italian and Sicilian food culture but she also incorporates an emphasis on all cuisines celebrating Australia’s amazing melting pot of a multicultural kitchen

To view the full Featured Friend Interview click here!

Asian Mushroom and Kelp Noodle Ingredients

  • 1 Tbsp sunflower or peanut oil
  • 600 g mixed mushrooms like shitake, enoki, oyster, button
  • 1 Tbsp fresh ginger diced
  • 2 cloves garlic, minced
  • 2 cups of finely sliced bok choy
  • 3 stalks of eshallots
  • 1 cup kelp noodles, chopped
  • 1 Tbsp tamari sauce
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp lemon juice
  • Cracked black pepper

Substitute Ingredients

Kelp noodles

  • Rice noodles, soaked

 Rice Paper Rolls Ingredients

  • 1 cup Thai basil leaves
  • 1/4 cup crispy eshallots
  • Snow pea sprouts
  • Rice papers
  • 1 Lebanese cucumber
  • 1 Tbsp sesame seeds, toasted


  1. Heat the sunflower oil in a saucepan over a moderate heat and sauté off the mushrooms for 2 – 3 minutes until just softened. Adding a little oil as you go, cook the mushrooms in batches adding in the ginger and garlic to the last batch and cooking it for about 2 minutes. Add this to the remainder of the mushrooms and then stir through the finely sliced bok choy and eschallots while the mushrooms are still hot.
  2. Add in the noodles and the remainder of the ingredients and stir to combine leaving the mix to cool in the fridge.
  3. Soak 2 – 3 rice papers in warm to hot water for a couple of minutes until softened, drain and lay them down on a bench. Place two good teaspoons of the filling onto each paper and top with a basil leaf and some of the fried shallots, roll up the rice paper folding in the sides and adding a few snow pea sprouts into the roll as garnish. Continue with the remainder of the filling.
  4. Using a peeler peel ribbons from one small Lebanese cucumber. Wrap the cucumber around the roll and then garnish with toasted sesame seeds.



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