Peanut Summer Rolls
Total Time
15 mins
Prep Time
10 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(9)
Ingredients
2 servings
- 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
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Preparation
Step 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.
Step 2
Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.
Step 3
One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
Step 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.
Step 5
Serve with extra peanut sauce and tamari for dipping.
Step 6
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Chef's notes
*You can find spring roll wrappers at Asian markets or in the Asian section of your grocery store.
