Avocado Mushroom & Noodle Rice Paper Spring Rolls
Ingredients
Make the Peanut Sauce
- Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved . Set aside. should be consistency of thickened cream
- in In a mixing bowl toss mushrooms with olive oil a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cookingstages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool
For the rolls
- Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
- in Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time place rice wraphot water for a few seconds until softened and then place rice wrap on damp paper towel.
- in Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and foldthe edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.
Instructions
Rice Paper Rolls
- 300g mushrooms, thinly sliced
- 1 tbsp olive oil
- sea salt
- pepper
- sesame oil
- tamari
- half a lemon (squeezed)
- toasted sesame seeds
- 1 ripe avocado, sliced 5cm and tossed in lemon juice
- 1 iceberg lettuce, larger leaves torn
- 2 carrots julienned
- 1/2 purple cabbage shredded
- 1 bunch mint
- 1/2 cup coriander leaves
- 120 grams cooked soba or rice noodles
- 10-15 15cm rice paper
Peanut Sauce
- 170g salted natural peanut butter
- 1 1/2 Tbsp soy sauce or tamari
- 2-3 Tbsp brown sugar (add extra to taste)
- 1/2 medium lime, juiced
- 1/2 tsp chili garlic sauce
- 1/2 tsp fresh grated ginger
- Hot water (to thin)