Avocado Mushroom & Noodle Rice Paper Spring Rolls
10 – 15rolls
10 – 15rolls
Rice Paper Rolls
  • 300g mushroomsthinly sliced
  • 1tbsp olive oil
  • Sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemonsqueezed
  • toasted sesame seeds
  • 1in ripe avocadosliced 5cm and tossedlemon juice
  • 1leaves iceberg lettucelargertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2cup coriander leaves
  • 120grams cooked soba or rice noodles
  • 10-15 15cm rice paper
Peanut Sauce
  • 170g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugaradd extra to taste
  • 1/2 medium limejuiced
  • 1/2tsp chili garlic sauce
  • 1/2tsp fresh grated ginger
  • Hot waterto thin
Make the Peanut Sauce
  1. Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved (should be consistency of thickened cream). Set aside.
  2. In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cooking in stages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool
For the rolls
  1. Toss the noodles with a few spoonfuls of the sesame sauce until they’re well coated.
  2. Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time, place rice wrap in hot water for a few seconds until softened and then place rice wrap on damp paper towel.
  3. Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms, a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and fold in the edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.