Peanut Summer Rolls
Ingredients
The mushrooms
-
½
teaspoon
extra-virgin olive oil
-
1
cup
enoki or sliced shiitake mushrooms
-
½
teaspoon
tamari
The spring rolls
-
4
ounces
cooked soba or rice noodles
-
4
pieces
Vietnamese rice spring roll wrappers
-
1
medium
avocado, sliced
-
¼
cup
microgreens
-
fresh
to taste
basil & mint leaves
-
to taste
tamari, for serving
The peanut sauce
Instructions
- Heat olive oil in a skillet over medium heat and cook the mushrooms until browned and soft, about 5 minutes, then toss with tamari.
- Toss the cooked noodles with peanut sauce until well coated.
- Dip rice paper wrappers in warm water for 5 seconds, then place on a clean towel.
- In the center of the wrapper, add noodles, mushrooms, avocado, herbs, and microgreens.
- Wrap the sides and bottom flap of the wrapper tightly around the fillings and roll until closed.
- Serve with extra peanut sauce and tamari for dipping.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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