Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Ingredients: mixed fresh herb sprigs such as mint, cilantro, and basil, 1 cup packed (1 oz/30 g); carrots, 2, peeled and cut into matchsticks; ripe avocados, 2, pitted, peeled, and sliced; red bell pepper, 1, seeded and thinly sliced; rice-paper wrappers, 12(8½ inches/21.5 cm in diameter); rice-paper wrappers, 12(8½ inches/21.5 cm in diameter); thin dried rice noodles, 7 oz (220 g); low-sodium soy sauce, 1 tsp; mixed fresh herb sprigs such as mint, cilantro, and basil, 1 cup packed (1 oz/30 g); mixed fresh herb sprigs such as mint, cilantro, and basil, 1 cup packed (1 oz/30 g); mixed fresh herb sprigs such as mint, cilantro, and basil, 1 cup packed (1 oz/30 g); canola or peanut oil, 2 tsp; garlic, 1 clove, pressed or minced; shiitake mushrooms, ½ lb (250 g); canola or peanut oil, 2 tsp

Preparation info

Makes
12
Rolls

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

These refreshing rolls make perfect finger food for a spring or summer get-together; serve them with good-quality prepared chile and peanut dipping sauces (read the nutrition labels carefully before buying). Feel free to change up the filling ingredients as you please.

Ingredients

shiitake mushrooms, ½ lb (250 g)
canola or peanut oil, 2

Snack
Vegan
Spring

Method

Trim stems from shiitakes and discard (or save for soup or stock). Slice caps and set aside. In a large nonstick frying pan, heat 1½ teaspoons of oil over medium-high heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add mushrooms and sauté