Mushroom and Avocado Fresh Rolls with Peanut Sauce

By Michelle Starr, HCTP March ’17

In Vietnamese cuisine, fresh rolls traditionally consist of rice paper wraps filled with fresh vegetables, rice noodles, and a protein, such as shrimp or pork, and are usually paired with a peanut sauce. Vietnamese fresh rolls are delicious, but the possibilities of what you can put in a rice wrap are endless! This recipe for mushroom and avocado fresh rolls with peanut sauce is refreshingly delicious and requires little work.



Fresh Rolls

  • 300 grams shiitake mushrooms, cleaned, stem removed, and sliced into about 1/4″ lengths
  • 1 tablespoon olive oil
  • pinch of sea salt
  • pinch of pepper
  • splash of toasted sesame oil
  • splash of tamari
  • juice from half a lemon
  • 10–15 6″ rice paper
  • toasted sesame seeds
  • 1 ripe avocado, sliced 1/4″ and tossed in lemon juice
  • 15 edible flowers, optional
  • 1 head butter lettuce, inner smaller leaves or larger leaves torn
  • 1 bunch mint
  • 1/2 cup microgreens

Simple Peanut Sauce

  • 1/2 cup unsweetened natural peanut butter
  • juice from 1 lime
  • 1 tablespoon tamari
  • 1 clove garlic, minced
  • few pinches of chili flakes
  • 3-6 tablespoons hot water to thin out


Fresh Rolls

  1. In a mixing bowl, toss mushrooms with olive oil, salt, and pepper.
  2. Warm a skillet over high heat and add half the mushrooms. Cook until golden brown, 2–5 minutes. Set aside. Add the remaining mushrooms and repeat. (We are cooking in stages to avoid crowding the pan.) Toss cooked mushrooms with sesame oil, tamari, and lemon juice. Set aside to cool. Mushrooms can be made a day in advance.
  3. To prepare the salad 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 on paper towel. Sprinkle the surface with a generous pinch of sesame seeds. Add toppings about two inches from the bottom. Start with 3–4 slices of mushrooms, a slice of avocado, a flower (if desired), 1–2 lettuce leaves, 2–3 mint leaves, and a couple of microgreens. 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.
  4. Serve salad rolls with peanut dipping sauce. Salad rolls are best enjoyed fresh!

Simple Peanut Sauce

  1. Whisk together all ingredients except hot water. Add one tablespoon of hot water at a time until desired thickness. It should be thin but not too runny.

Michelle Starr is a New York–based Integrative Nutrition Health Coach and recipe developer for her plant-based food blog, The Passion-ate. She believes that everyone can benefit from introducing more fruits, vegetables, and whole foods into their lives. She made it her mission to create simple and creative recipes that will encourage people to eat more plants. She shares her recipes on her website and Instagram, @the_passion_ate.



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