Avocado Shiitake Spring Rolls (Printable)
Fresh rolls with creamy avocado, earthy shiitake mushrooms, and crisp vegetables in rice paper with tangy dipping sauce.
# What You’ll Need:
→ Vegetables & Mushrooms
01 - 1 ripe avocado, sliced
02 - 4.2 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 Prepare:
01 - Heat a non-stick skillet over medium heat. Add sliced shiitake mushrooms and sauté for 5-6 minutes, stirring occasionally, until tender and lightly browned. Remove from heat and set aside to cool completely.
02 - Slice avocado, julienne carrot and cucumber, thinly slice bell pepper, and chop scallions. Wash spinach or lettuce leaves and pat dry. Arrange all prepared vegetables, herbs, and cooled mushrooms within easy reach for assembly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 10-15 seconds until just pliable and softened. Carefully transfer to a clean, damp kitchen towel or cutting board, laying it flat without folds.
04 - Place a small handful of spinach or lettuce in the center of the rice paper. Layer with avocado slices, sautéed shiitake mushrooms, carrot, cucumber, bell pepper, scallions, cilantro, and mint. Fold the bottom edge over the filling, fold in both sides, then roll tightly from bottom to top to seal. Repeat with remaining ingredients to make 8 rolls.
05 - Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic in a small bowl until smooth and emulsified. Add water 1 teaspoon at a time to reach desired consistency.
06 - Serve spring rolls immediately, either whole or sliced in half diagonally, alongside the dipping sauce. For best texture and flavor, consume within 2 hours of preparation.
# Expert Advice:
01 -
- The combination of creamy avocado and earthy sautéed shiitakes creates this incredible umami richness that feels indulgent despite being so light
- They come together faster than you can order takeout, and you actually feel energized afterward instead of heavy
- The dipping sauce strikes this perfect balance between tangy, salty, and slightly sweet that makes you want to lick the bowl
02 -
- Rice paper continues to soften as it sits, so slightly under-soaking it is better than ending up with a tear-prone wrapper
- Let the mushrooms cool completely before rolling, or they will create steam that makes the wrappers soggy and difficult to handle
03 -
- Work with dry vegetables, because excess water is the enemy of successful spring rolls
- Double the sauce recipe and keep some in your refrigerator for quick vegetable snacks throughout the week