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Fresh vegetables and marinated mushrooms are delicious in this mushroom spring roll recipe from @curlycultivators. Watch their recipe video breakdown here.
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Ingredients
Scale
For the spring rolls:
- 3 Portabella mushrooms, sliced
- 6 spring roll wraps
- 1 bunch of lettuce
- 2 carrots, julienned
- 1 jalapeño pepper, julienned
- 1 Persian cucumber, julienned
- Optional: Use rice noodles for an additional filling if desired
For the mushroom marinade:
- 1 carrot
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 4 cloves of garlic, grated
- 1” piece of ginger, grated
- 1 shallot, minced
- 1/2 teaspoon red pepper flakes
For the dipping sauce:
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1/2 teaspoon red pepper flakes
Instructions
- Clean and slice your Portabella mushrooms.
- Combine marinade ingredients in a small bowl and whisk together.
- Add marinade to mushrooms and marinate for 15 minutes.
- Grill mushrooms over medium-high heat for 5 minutes.
- Whisk the dipping sauce ingredients in a small bowl to combine.
- Prepare rice paper according to product instructions.
- Fill rice paper with ingredients, wrap tightly. Enjoy!
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