Portobello Mushroom Spring Rolls

posted in: Main Dish, Recipes, Vegetarian | 0

This recipe for portobello mushroom spring rolls is a family favorite! It’s quite easy to make (more chopping and prep work than anything) and the family has a lot of fun putting them together…I usually just set out all of the prepared ingredients, the bowl of water and we make them as we eat!

Print Recipe
Portobello Mushroom Spring Rolls Yum
Course Main Dish
Servings
8+ Rolls
Ingredients
  • 1 package rice wrappers
  • 4-5 portobello mushrooms seasoned, baked and sliced
  • 1 serving rice noodles cooked according to package...sometimes we leave this one out depending on if we have it on hand
  • 4 tablespoons fresh mint chopped
  • 2 1/2 tablespoons fresh Thai basil chopped
  • 4 tablespoons fresh cilantro chopped
  • 5 leaves lettuce chopped- I used iceberg or romaine
  • 1/2 carrot shredded
  • 1/2 cucumber cut into matchsticks
Course Main Dish
Servings
8+ Rolls
Ingredients
  • 1 package rice wrappers
  • 4-5 portobello mushrooms seasoned, baked and sliced
  • 1 serving rice noodles cooked according to package...sometimes we leave this one out depending on if we have it on hand
  • 4 tablespoons fresh mint chopped
  • 2 1/2 tablespoons fresh Thai basil chopped
  • 4 tablespoons fresh cilantro chopped
  • 5 leaves lettuce chopped- I used iceberg or romaine
  • 1/2 carrot shredded
  • 1/2 cucumber cut into matchsticks
Instructions
Portobello Prep
  1. Line baking sheet with aluminum foil. Rinse mushrooms and pat dry. Lay stem side up and drizzle with olive oil.
  2. Season with your choice of seasoning. In the past I’ve used a Sweet Ginger Garlic blend and trusty ol’ Garlic Salt.
  3. Bake at 350 degrees for 20-30 minutes.
Making the Spring Rolls
  1. Slice baked mushrooms/prepare all fresh ingredients and set aside.
  2. Fill large bowl with warm/hot water.
  3. Dip one wrapper into the hot water for 2-3 seconds to soften.
  4. Lay the wrapper flat (I like to put it on one of those thin plastic cutting boards). In the center, place small amount of noodles, sliced mushrooms, mint, basil, cilantro, lettuce, carrot, and cucumber, leaving about 1-2 inches on either side uncovered.
  5. Fold those 2 sides inward and tightly roll the wrapper beginning at the end with the noodles.
  6. Repeat with the remaining ingredients until finished.
Optional Peanut Sauce- In a Small Sauce Pan:
  1. Mix ¼ cup peanut butter and ½ cup hoisin sauce.
  2. Whisk over medium/low heat until blended.
  3. Add about 1/4 cup water (or more depending on how you like it) to thin the sauce.
  4. Serve with the spring rolls and enjoy!
Recipe Notes

You can also use shrimp instead of mushrooms!

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