FunGuy’s Sticky Teriyaki Shiitake Mushroom Summer Rolls

Summer heat got you feeling less than refreshed? No worries! The FunGuy has a cool, spicy, sweet, and revitalizing recipe just in time for that next heat wave!

Sweet chili sauce marinated cucumber slices, chewy noodles, and our sticky sweet sautéed shiitake mushrooms come together in a rice paper roll perfect for any hot day. Make these today and have them for dinner, or roll them up ahead of time to help beat the heat and keep everyone cool and feeling fresh!

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the ends of the stems, and set aside. Trim the cucumber ends and peel before thinly slicing it into rounds and transferring to a bowl. Cut the lime into quarters and set aside. Trim the ends of the onions and slice into thin strips lengthwise. Peel and finely mince the garlic, peel and grate the ginger, and transfer both to a small mixing bowl.  
2. In the bowl with garlic and ginger, add the teriyaki sauce, soy sauce, half of the rice vinegar, and sesame seeds and whisk well to combine and set aside. In the bowl with the cucumber, add the remaining rice vinegar, half of the sesame oil, and sweet chili sauce and toss well to coat and allow to marinate. 
3. Bring a pot of water to a boil over high heat. Drop the shiitake mushrooms into the pot and cook 1-2 minutes. Drain the mushrooms using a strainer over a bowl to catch the water, reserving the hot water. Remove the bowl of hot water from under the mushrooms and add the glass noodles to the hot water to soak and soften while cooking the shiitake mushrooms.
4. In a wok or large sauté pan, heat the remaining sesame oil over medium high heat. Add the mushrooms to the pan and cook 2 minutes. Pour the teriyaki sauce mixture over the mushrooms and stir fry the mushrooms, constantly stirring, until the sauce has reduced down and created a thick coating over the mushrooms; 5-7 minutes. Turn off the heat and transfer the mushrooms to a bowl to cool to room temperature. 
5. Pour water into a large shallow dish and place a rice paper into the bowl for about 20-30 seconds, or until it starts to soften, before placing it on a clean cutting board. To assemble the spring rolls place 3 or 4 slices of cucumber in a line about 1/3 of the way up the rice paper. Layer a small bunch of glass noodles, a few strips of green onion, then a layer of the shiitake mushrooms, and finish with a few cilantro leaves and a squeeze of lime juice. Fold the ends in and fold the bottom edge up and over the vegetables, pulling it in fairly tightly, but carefully so as not to rip the paper. Roll the rice paper up to seal it and set aside. Repeat with the rest of the fillings and paper.  
6. Serve these teriyaki shiitake summer rolls immediately or chill in the refrigerator up until the next day.

Have a Fun meal!