Red bell pepper: Besides being rich in vitamins (A, B6 and C), it contains carotenoids, plant pigments with antioxidant properties that play an important role in cancer prevention.
Green onion: It contains different phytochemical compounds, including flavonoids, which are antioxidants that help neutralize free radicals that damage the cells in our bodies. It also contains sulphur compounds, which may have a protective effect against some cancers, primarily cancers of the digestive system.
Author: Jean-Pierre Cloutier, chef owner of Café-restaurant du Musée, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- Drizzle of olive oil
- 1 ½ cups (150 g) chanterelle mushrooms, sliced, or enoki mushrooms
- 2/3 cup (80 g) red bell pepper, diced
- 1 cup (80 g) soybean sprouts
- 2 green onions, minced
- ½ cup (15 g) fresh mint, chopped
- ½ cup (15 g) fresh coriander, chopped
- 1 tsp. sesame oil
- Salt and freshly ground black pepper
- 4 sheets of rice paper
- 4 strands of chives
Heat the olive oil in a skillet.
Cook the chanterelles and peppers over high heat, taking care to keep them firm and not to overcook. Use the enokis raw.
In a bowl, mix all other ingredients, except the rice paper and chives, and let rest at room temperature for 30 minutes.
Soak the sheets of rice paper in a large bowl of warm water for approximately 1 minute to soften them.
Spread the sheets on a work surface and blot them well.
Put a small amount of filling in the middle of each sheet, fold in the sides and roll it tightly.
Secure each roll with a strand of chive.