CHILLED RICE WRAPS

INGREDIENTS
For Ginger Onion Paste
1/2 red onion, roughly sliced
1 spring onion, roughly chopped
15 gm or 1 small knob of ginger, roughly chopped
1/2 tsp salt
1 tsp olive oil
For Brown Sugar Marinated Paneer & Mushrooms:
200 gm paneer
125-150 gm of mushrooms
1 1/2 Tbsp of soya sauce
1 1/2 Tbsp brown sugar
2-3 medium cloves of garlic, mashed and finely sliced
1/2 tsp salt
1 1/2 Tbsp olive oil
Few coriander/cilantro stems, finely chopped
For spring roll assembly
1 small bunch crisp, crunchy lettuce (iceberg)
1 small bunch fresh cilantro or coriander, well washed / dried
6 rice paper wrappers
COOKING DIRECTIONS
For the ginger onion paste
Place the red onions, spring onion and ginger in a blender.
Sprinkle with salt, olive oil and blitz into a rough paste.
For the paneer & mushrooms:
Slice the paneer into six equal slabs before arranging in a single layer on plate.
Slice the mushrooms into thick slices.
For the marinade:
In a bowl, add the soy sauce, brown sugar, salt, garlic and olive oil and whisk it all together.
Marinate the paneer and mushrooms with this mix.
Pan sear the paneer in a large skillet over medium-high heat in a dash of olive oil, until deeply golden on each side.
Remove from the pan, allow the paneer to cool and slice into pencil-thick pieces and season with salt.
Once the paneer is done, you can use the same skillet to cook the mushrooms.
Use high heat, and cook until the mushrooms release their water and turn a nice dark color.
Add the chopped coriander/cilantro stems.
Transfer to a bowl or platter, and season appropriately.
To assemble the spring rolls:
Trim the paneer pieces into little fingers.
In a bowl of warm water, dip each rice paper wrapper for just 3 seconds.
Place on a flat work surface and fold in half.
You''re going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.
Generously smear the ginger onion paste.
Then put a lettuce leaf, paneer, a few mushroom and cilantro.
Tuck and roll.