This recipe for portobello mushroom spring rolls is a family favorite! It’s quite easy to make (more chopping than anything) and the family has a lot of fun putting them together.
(makes 8 or more rolls)
- Rice wrappers
- 4-5 Portobello mushrooms, seasoned and baked, sliced
- 1 serving of rice noodles, cooked according to package (sometimes we leave this out depending on if I have it on hand or not)
- 4 tablespoons fresh mint, chopped
- 2 ½ tablespoons fresh Thai basil, chopped
- 4 tablespoons fresh cilantro, chopped
- 5 leaves of lettuce, chopped (I typically use iceberg or romaine)
- ½ carrot, shredded
- ½ cucumber, thinly sliced
- Line baking sheet with aluminum foil. Rinse mushrooms and pat dry. Lay stem side up and drizzle with olive oil.
- Season with your choice of seasoning. In the past I’ve used a Sweet Ginger Garlic blend and trusty ol’ Garlic Salt.
- Bake at 350 degrees for 20-30 minutes.
What to Do:
- Slice baked mushrooms/prepare all fresh ingredients and set aside.
- Fill large bowl with warm/hot water.
- Dip one wrapper into the hot water for 2-3 seconds to soften.
- Lay the wrapper flat (I like to put it on one of those thin plastic cutting boards). In the center, place small amount of noodles, sliced mushrooms, mint, basil, cilantro, lettuce, carrot, and cucumber, leaving about 1-2 inches on either side uncovered.
- Fold those 2 sides inward and tightly roll the wrapper beginning at the end with the noodles.
- Repeat with the remaining ingredients until finished.
Optional Peanut Sauce:
In a small sauce pan:
- Mix ¼ cup peanut butter and ½ cup hoisin sauce.
- Whisk over medium/low heat until blended
- Add about 1/4 cup water (or more depending on how you like it) to thin the sauce.
Serve with the spring rolls and enjoy!
P.S. You can also use shrimp instead of mushrooms!