4-5large portobello mushroomsseasoned, baked and sliced. You Can also use the "baby" Portobello mushrooms, you'll just need more of them.
1servingrice noodlescooked according to package...sometimes we leave this one out depending on if we have it on hand
2 1/2tablespoonsfresh Thai basilchopped
5leaveslettucechopped- I used iceberg or romaine
1/2cucumbercut into matchsticks
Line baking sheet with aluminum foil. Spray lightly/evenly with cooking spray to coat the foil. Rinse mushrooms and pat dry. Slice into 1/2 inch pieces. Lay them on the baking sheet in an single layer and drizzle with olive oil.
Season with your choice of seasoning. In the past I’ve used a Sweet Ginger Garlic blend and trusty ol’ Garlic Salt.
Bake at 425 degrees for 15-20 minutes.
Making the Spring Rolls
Slice baked mushrooms/prepare all fresh ingredients and set aside.
Fill large bowl with warm/hot water.
Dip one wrapper into the hot water for 2-3 seconds to soften.
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.
Fold those 2 sides inward and tightly roll the wrapper beginning at the end with the noodles.
Repeat with the remaining ingredients until finished.
Optional Peanut Sauce- In a Small Sauce Pan:
Mix ¼ cup peanut butter and ½ cup hoisin sauce.
Whisk over medium/low heat until blended.
Add about 1/4 cup water (or more depending on how you like it) to thin the sauce.
Serve with the spring rolls and enjoy!
You can also use shrimp instead of mushrooms!
Portobello Mushroom Spring Rolls https://www.hungryhappyhome.com/portobello-mushroom-spring-rolls/