Avocado Mushroom & Noodle Rice Paper Spring Rolls

10 September 2020

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Print Recipe
Avocado Mushroom & Noodle Rice Paper Spring Rolls
Cuisine Asian
Servings
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.
Cuisine Asian
Servings
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
  1. 300g mushrooms, thinly sliced
  2. 1 tbsp olive oil
  3. sea salt
  4. pepper
  5. sesame oil
  6. tamari
  7. half a lemon (squeezed)
  8. toasted sesame seeds
  9. 1 ripe avocado, sliced 5cm and tossed in lemon juice
  10. 1 iceberg lettuce, larger leaves torn
  11. 2 carrots julienned
  12. 1/2 purple cabbage shredded
  13. 1 bunch mint
  14. 1/2 cup coriander leaves
  15. 120 grams cooked soba or rice noodles
  16. 10-15 15cm rice paper
Peanut Sauce
  1. 170g salted natural peanut butter
  2. 1 1/2 Tbsp soy sauce or tamari
  3. 2-3 Tbsp brown sugar (add extra to taste)
  4. 1/2 medium lime, juiced
  5. 1/2 tsp chili garlic sauce
  6. 1/2 tsp fresh grated ginger
  7. Hot water (to thin)
Avocado
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