Oyster-and-Shiitake Summer Rolls

Name: Oyster-and-Shiitake Summer Rolls
Ingredients: 1 tablespoon sesame oil; 12 to 16 ounces oyster and shiitake mushrooms, sliced; 12 to 16 ounces oyster and shiitake mushrooms, sliced; 1 garlic clove, minced; 1 tablespoon soy sauce; 1 teaspoon rice vinegar; ¼ teaspoon coarsely ground black pepper; 4 cups shredded savoy cabbage; 1 small carrot, julienned or grated; 1 small cucumber, seeded and julienned or grated; 1 small cucumber, seeded and julienned or grated; ¼ cup fresh cilantro leaves; 8 rice paper wrappers; Hoisin-Peanut Dipping Sauce

Preparation info

Makes
8
rolls

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

These light, refreshing summer rolls bring together the earthy savoriness of sautéed oyster and shiitake mushrooms with the crisp, vibrant crunch of fresh vegetables. Wrapped in delicate rice paper, the rolls are paired with a creamy dipping sauce that balances sweet, salty, and umami flavors.

Ingredients

1 tablespoon sesame oil
12 to 16 ounces oyster and shiitake mushrooms, sliced

Starter
Vegetarian
Summer

Method

Heat oil in a skillet over medium heat. Add mushrooms and garlic. Cook, stirring constantly, for 4 to 5 minutes or until softened. Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and pepper. Set aside to cool.

Combine cabbage, carrot, cucumber, and cilantro in a large bowl.

Fill a shallow dish with warm water. Dip one rice paper wrapper into water and let soften for abo