Fresh Spring Rolls

Recipe Courtesy of Love and Lemons

Fresh veggies, herbs, and peanut noodles pack these spring rolls with tangy, bright & refreshing flavors. They’re a delicious light lunch or appetizer!

Courtesy of Love and Lemons and Pinterest

Spring rolls are my favorite thing to make when I’m craving something light and healthy, but totally fun. I love stuffing rice paper wrappers with lots of fresh produce, mixing together a flavorful dipping sauce, and digging in! For this Vietnamese spring roll recipe, I toss noodles with an easy, sweet and savory peanut sauce made of peanut butter, sriracha, tamari, and a drop of maple syrup. Then, I roll the noodles into wrappers with avocado, sautéed mushrooms, green onion, and fresh basil and mint.

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
Instructions
  • 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.
  • Toss the noodles with a few spoonfuls of the peanut sauce until they’re well coated.
  • One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
  • 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.
  • Serve with extra peanut sauce and tamari for dipping.
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Recipe

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