Fresh, vibrant, and packed with bold umami flavor, these Portabella Mushroom Spring Rolls are a delicious twist on a plant-forward favorite. Featuring roasted Highline Portabella Mushrooms, crisp veggies, and fragrant herbs, they’re easy to assemble and even easier to enjoy. Serve with a creamy homemade peanut sauce for dipping and you’ve got a snack, side, or light meal that delivers every time.
Ingredients:
For the Spring Rolls:
16oz Highline Portabella Mushrooms, sliced
1 package rice paper wrappers
1 serving rice noodles, cooked according to package instructions
½ cup shredded carrots
½ cucumber, cut into thin matchsticks
4 tbsp fresh mint, chopped
2½ tbsp Thai basil, chopped
4 tbsp cilantro, chopped
5 leaves romaine lettuce, chopped
Olive oil
Garlic salt
For the Peanut Dipping Sauce:
¼ cup peanut butter
½ cup hoisin sauce
¼ cup warm water (to thin)
Instructions:
- Preheat oven to 425°F. Place mushrooms on a foil-lined baking sheet. Drizzle with olive oil and season with garlic salt. Roast for 15–20 minutes, flipping halfway.
- Dip a rice paper wrapper in warm water for 2–3 seconds and lay flat. Add mushrooms, herbs, lettuce, carrot, cucumber, and noodles. Fold in the sides and roll tightly. Repeat until done.
- In a small pan, warm ¼ cup peanut butter and ½ cup hoisin sauce. Stir in water until smooth and creamy.
- Serve spring rolls with peanut sauce & enjoy!
