One life: healthier, happier

Fresh Spring Rolls

These easy vegan spring rolls are a great appetizer or snack! Use your favorite veggies and herbs here. Cilantro, thinly sliced cucumber, or bean sprouts would all be good additions.

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves 2

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
  • 1 cup cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeño
  • 1 garlic clove
  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon sea salt
  • Freshly ground black pepper

Instructions

  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 spoonfuls 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.

Note

*You can find spring roll wrappers at Asian markets or in the Asian section of your grocery store.

Recipe by Love and Lemons