Avocado Shiitake Spring Rolls (Printable)
Fresh rice paper rolls with creamy avocado, tender shiitake mushrooms, and crisp vegetables for a light, healthy appetizer.
# What You'll Need:
→ Vegetables & Mushrooms
01 - 1 ripe avocado, sliced
02 - 4.2 oz fresh shiitake mushrooms, stems removed, sliced
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 small red bell pepper, thinly sliced
06 - 1 cup fresh baby spinach or lettuce leaves
07 - 2 tbsp scallions, finely sliced
→ Rice Paper & Garnishes
08 - 8 sheets rice paper (8.7 inch diameter)
09 - 2 tbsp fresh cilantro leaves
10 - 2 tbsp fresh mint leaves
→ Dipping Sauce
11 - 2 tbsp soy sauce or tamari
12 - 1 tbsp rice vinegar
13 - 1 tsp sesame oil
14 - 1 tsp maple syrup or honey
15 - 1 tsp grated ginger
16 - 1 small garlic clove, minced
17 - 1 tbsp water as needed to thin
# Steps:
01 - Heat a non-stick skillet over medium heat. Add sliced shiitake mushrooms and sauté for 5-6 minutes, stirring occasionally, until tender. Set aside to cool.
02 - Prepare all fresh vegetables including avocado, carrot, cucumber, bell pepper, spinach, scallions, and herbs. Arrange them within easy reach for assembly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet in the water for 10-15 seconds until just softened, then carefully lay flat on a clean kitchen towel or cutting board.
04 - Lay a small handful of spinach or lettuce in the center of the rice paper. Top with a few slices each of avocado, sautéed shiitake, carrot, cucumber, bell pepper, scallions, and a sprinkle of fresh herbs.
05 - Fold the bottom of the rice paper over the filling, then fold in both sides and roll up tightly to close. Repeat with remaining ingredients to make 8 rolls total.
06 - Whisk soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and water together in a small bowl until smooth. Adjust consistency with additional water if needed.
07 - Serve spring rolls immediately, whole or sliced in half, with dipping sauce on the side.
# Expert Advice:
01 -
- They're incredibly refreshing but still satisfying thanks to creamy avocado and meaty mushrooms
- Perfect for making ahead and the whole process becomes strangely meditative once you find your rhythm
02 -
- Work with one rice paper sheet at a time since they stick together once softened and become impossible to separate
- Room temperature mushrooms and vegetables are easier to roll than cold ones, so let everything sit out for 15 minutes before starting
03 -
- Use a damp paper towel under your cutting board to keep it from sliding while you roll
- Store assembled rolls in the refrigerator covered with a damp paper towel and plastic wrap for up to 4 hours