Avocado Shiitake Spring Rolls (Printer-friendly)

Fresh rice paper rolls filled with creamy avocado, sautéed shiitake mushrooms, and colorful crisp vegetables, served with tangy dipping sauce.

# What You’ll Need:

→ Vegetables & Mushrooms

01 - 1 ripe avocado, sliced
02 - 4 oz fresh shiitake mushrooms, stems removed, sliced
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 small red bell pepper, thinly sliced
06 - 1 cup fresh baby spinach or lettuce leaves
07 - 2 tablespoons scallions, finely sliced

→ Rice Paper & Garnishes

08 - 8 sheets rice paper (8.5 inch diameter)
09 - 2 tablespoons fresh cilantro leaves
10 - 2 tablespoons fresh mint leaves

→ Dipping Sauce

11 - 2 tablespoons soy sauce or tamari
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon maple syrup or honey
15 - 1 teaspoon grated ginger
16 - 1 small garlic clove, minced
17 - 1 tablespoon water (as needed to thin)

# How to Make It:

01 - Heat a non-stick skillet over medium heat. Add sliced shiitake mushrooms and sauté for 5-6 minutes, stirring occasionally, until tender. Set aside to cool.
02 - Prepare all fresh vegetables including avocado, carrot, cucumber, bell pepper, spinach, scallions, and herbs. Arrange ingredients within easy reach for assembly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet in the water for 10-15 seconds until just softened, then carefully lay flat on a clean kitchen towel or cutting board.
04 - Place a small handful of spinach or lettuce in the center of the rice paper. Top with a few slices each of avocado, sautéed shiitake mushrooms, carrot, cucumber, bell pepper, scallions, and a sprinkle of fresh herbs.
05 - Fold the bottom of the rice paper over the filling, then fold in both sides and roll up tightly to close. Repeat with remaining ingredients to make 8 rolls total.
06 - Whisk soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and water together in a small bowl until smooth. Adjust consistency with additional water if needed.
07 - Serve spring rolls immediately, whole or sliced in half, with dipping sauce on the side.

# Expert Tips:

01 -
  • The contrast between warm sautéed mushrooms and cool crisp vegetables is absolute perfection
  • These rolls look impressive but are actually foolproof once you get the hang of rice paper
  • You can prep everything ahead and assemble them right before guests arrive
02 -
  • Rice paper continues to soften after you dip it, so do not leave it soaking too long or it will become impossible to handle
  • Work with one wrapper at a time and keep finished rolls covered with a slightly damp cloth so they do not dry out
  • The dipping sauce can be made up to three days ahead and stored in the refrigerator
03 -
  • Use a clean damp kitchen towel as your rolling surface, the slight tack helps the rice paper grip while you work
  • Slice your vegetables as thinly as possible, this makes rolling easier and ensures every bite contains all the flavors

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