These Fresh Spring Rolls are light, vibrant, and packed with flavor. Filled with crisp vegetables like lettuce, cucumber, carrots, and bell peppers, along with fragrant herbs such as cilantro and mint, they are wrapped in soft rice paper for a refreshing, healthy bite. Served with a tangy peanut or hoisin dipping sauce, these rolls are perfect as an appetizer, snack, or light meal. Completely vegan and customizable, they offer a burst of freshness with every bite, making them an ideal choice for a nutritious and satisfying dish.
Ingredients
- For the mushrooms
- 1/2 teaspoon extra-virgin olive oil
- 1 cup enoki or sliced shiitake mushrooms
- 1/2 teaspoon tamari
- For the spring rolls:
- 4 ounces cooked soba or rice noodles
- Peanut Sauce
- 4 Vietnamese rice spring roll wrappers*
- 1 avocado, sliced
- Fresh basil & mint leaves
- 1/4 cup microgreens
- Tamari, for serving
Instructions
Steps:
1. Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned
and soft, about 5 minutes. Remove the pan from the heat, add the tamari, and toss. Set aside.
2. Toss the noodles with a few spoonful of the peanut sauce until they’re well coated.
3. One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on
a clean towel.
4. Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper.
Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly
closed.
5. Serve with extra peanut sauce and tamari for dipping.
