These light, healthy spring rolls are perfect finger food on warm days. Loosely wrap any leftover rolls in damp paper towels and store them in an airtight container in the refrigerator for up to 1 day.
Fresh Vegetable Spring Rolls
- 1/2 lb. (8 oz./250 g) shiitake mushrooms
- 2 tsp. canola or peanut oil
- 1 garlic clove, minced
- 1 tsp. soy sauce, preferably low-sodium
- 7 oz. (220 g) thin dried rice noodles
- 12 rice paper wrappers, 8 1/2 inches (21.5 cm) in diameter
- 2 red bell peppers, seeded and thinly sliced
- 2 ripe avocados, pitted, peeled and sliced
- 2 carrots, peeled and cut into matchsticks
- 1 cup (1 oz./30 g) firmly packed mixed fresh herb sprigs such as mint, cilantro and basil
1. Trim the stems from the mushrooms and discard or reserve for soup or stock. Slice the caps and set aside.
2. In a large nonstick fry pan over medium-high heat, warm 1 1/2 tsp. of the oil. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add the mushroom caps and sauté until they release their liquid, 3 to 4 minutes. Add the soy sauce and cook until the pan is dry, about 1 minute. Transfer to a bowl and set aside.
3. Bring a pot of water to a boil over high heat. Add the noodles, stir to separate and cook until tender, 3 to 5 minutes or according to the package directions. Drain in a colander and rinse under cold running water. Wipe the pot dry, return the noodles to the pot and toss with the remaining 1/2 tsp. oil.
4. Fill a large, shallow bowl with very hot tap water. Soak 1 rice paper wrapper at a time until just flexible, 10 to 15 seconds. Shake off any excess water and lay the wrapper flat on a work surface. Across the lower half of the wrapper, place rows of noodles, mushrooms, bell pepper, avocado, carrots and herbs. Fold the edge closest to you over the filling, fold in the sides, then roll up tightly. Repeat to make the remaining rolls. Cut each roll in half on the diagonal and serve. Makes 12 rolls; serves 4.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.