Savory Mushroom Spring Rolls-Peanut Sauce

Most of us have enjoyed either veggie or shrimp spring rolls but the addition of savory, sauteed Portobello mushrooms elevates these spring rolls to a whole new level. They are easy to make and paired with spicy peanut sauce they provide a bite of Thai inspired heaven.

Mushroom-Spring-Rolls

We have made these several times as a first course followed by either Chinese Chicken Burgers or Thai Chicken Flatbread-Peanut Sauce. ENJOY!

Savory Mushrooms

In a medium skillet, heat the olive oil over medium heat. Stir in the garlic and ginger. Cook, stirring frequently, for 2-3 minutes, until just before the garlic begins to brown. Quickly whisk in the vinegar, soy sauce and honey. Add the portobello mushroom slices in a single layer. Cook, flipping occasionally, until soft and browned (from soaking in the sauce) – about 6-7 minutes.

Peanut Sauce

Heat oil in small saucepan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring to simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.

Spring Rolls

Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds. Shake off the excess water from the wrapper and place on damp clean dish towel. The rice paper will still be a little stiff, but don’t worry, it will soften up. Fold the rice paper in half to make a half-moon shape. First add a butter lettuce leaf, top with savory mushrooms, followed by remaining veggies at the bottom of the wrapper and roll up tightly. Place the rolls on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Peanut Sauce for dipping.

 

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Savory Mushroom Spring Rolls-Peanut Sauce

  • Yield: 8 Rolls 1x
Scale

Ingredients

Spring Rolls

  • 8 Butter Lettuce Leaves
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrot
  • 1/2 cup finely sliced green onion
  • 1 red pepper thinly sliced
  • Savory Mushrooms (recipes below)
  • 2 cups bean sprouts
  • 1/2 cup chopped cilantro
  • Salt and freshly ground pepper
  • 8 very rice spring roll wrappers

Savory Mushrooms

  • 2 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1 inch piece of ginger, minced
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 6 oz portobello mushrooms, sliced (approx 2)

Peanut Sauce

  • 1 tablespoon vegetable oil
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon packed dark brown sugar
  • 2 garlic cloves, minced
  • 1 cup regular or light coconut milk
  • 1/3 cup chunky peanut butter
  • 1/4 cup roasted unsalted peanuts, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce

Mae Ploy Sweet Chili Sauce

  • Use this as an optional dipping sauce, available at most grocery stores in the Asian section

Instructions

Savory Mushrooms

  1. In a medium skillet, heat the olive oil over medium heat. Stir in the garlic and ginger. Cook, stirring frequently, for 2-3 minutes, until just before the garlic begins to brown. Quickly whisk in the vinegar, soy sauce and honey.
  2. Add the portobello mushroom slices in a single layer. Cook, flipping occasionally, until soft and browned (from soaking in the sauce) – about 6-7 minutes.

Peanut Sauce

  1. Heat oil in small saucepan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring to simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.

Spring Rolls

  1. Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds. Shake off the excess water from the wrapper and place on damp clean dish towel. The rice paper will still be a little stiff, but don’t worry, it will soften up.
  2. Fold the rice paper in half to make a half-moon shape. First add a butter lettuce leaf, top with savory mushrooms, followed by remaining veggies at the bottom of the wrapper and roll up tightly. Place the rolls on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Peanut Sauce for dipping.