Avocado Shiitake Spring Rolls (Printable View)

Fresh rolls featuring creamy avocado, earthy shiitake mushrooms, and crisp vegetables in rice paper. Perfect light appetizer.

# What You 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 Steps:

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 (avocado, carrot, cucumber, bell pepper, spinach, scallions, herbs) and arrange them within easy reach.
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 board.
04 - Lay a small handful of spinach or lettuce in the center of the rice paper. Top with a few slices each of avocado, sautéed shiitake, carrot, cucumber, bell pepper, scallions, and a sprinkle of 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 (should make 8 rolls).
06 - Whisk all sauce ingredients together in a small bowl until smooth. Adjust consistency with water if needed.
07 - Serve spring rolls immediately, whole or sliced in half, with dipping sauce on the side.

# Expert Advice:

01 -
  • You get that perfect contrast of creamy avocado against the crunch of raw vegetables
  • The sautéed shiitakes add an umami depth that most fresh spring rolls are missing
  • Everything comes together in about 35 minutes with almost zero cleanup
02 -
  • Over softened rice paper will tear and stick to everything, so err on the side of under soaking
  • The shiitakes must cool completely or theyll create condensation that makes the rolls fall apart
  • These are best eaten within 2 hours as the rice paper starts to dry out and get tough
03 -
  • Keep a small bowl of water beside you to moisten your fingers if they get sticky while handling rice paper
  • Use a sharp serrated knife to slice the rolls in half, sawing gently instead of pressing down

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