Sesame Spinach Rolls

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Sesame Spinach Rolls served with with soy glazed mushrooms
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 24 pieces


    • 4 each Savoyed cabbage leaves, large outer leaves, center rib trimmed flat
    • 10 cups Spinach leaves, washed and spun dry, loosely packed
    • 1 each Shallot, minced
    • 1 clove Garlic, minced
    • 2 Tbls Olive oil
    • 4 Tbls Sesame seeds, lightly toasted
    • 1 tsp Olive oil
    • 12 each Shiitake mushrooms, medium size
    • 1 tsp Olive oil
    • 2 Tbls Mushroom soy sauce


Prepare the spinach rolls
Blanch the cabbage leaves in salted, boiling water until softened and remove to a clean cutting board. Lay the leaves flat and trim the thickest part of the rib off. Blot the leaves dry and reserve. Heat the oil in a large sauce pan then add the garlic and shallots. Saute for aroma then add the spinach and stir quickly. Cook until the spinach becomes completely soft, seasoning with salt and pepper, then remove and allow to cool. After the spinach has cooled, press all liquid from the leaves. Divide in four equal portions and roll each roll into a 1" diameter cylinder and wrap in the blanched cabbage leaves. Rub the leaves lightly with olive oil and roll in the sesame seeds to coat. Reserve until ready to serve. ( It is sometimes helpful to wrap the rolls in plastic wrap).

Make the soy glazed mushrooms
Cut the stems from the mushrooms and cut into quarters. Heat a suitable saute pan over medium heat and add the oil. Add the mushrooms and cook until softened. Remove from the heat and deglaze with the soy sauce. Toss well allowing the mushrooms to absorb most of the soy sauce. Cool. 

To serve
Slice the rolls into six slices each about 1/2" thick. Place one mushroom quarter on top of each slice and serve.
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