Fresh rolls, also called salad, or summer rolls, are one of my favourite things to eat. They are basically a salad rolled up in a delicious rice wrap. 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, 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. My recipe for Mushroom and Avocado Fresh Rolls with Peanut Sauce are refreshingly delicious and require none of that annoying julienning like you get with other fresh roll recipes.
Wrapping a fresh roll so it looks pretty can take some practice. Fortunately, it always tastes delicious whether a rookie or a pro wraps it. Try watching YouTube videos to give you better guidance. The flowers in this recipe are optional but if you are serving them to a crowd they make them look pretty special. I purchase my edible flowers at the farmers market but I’ve seen them at Whole Foods and other high-end grocery stores.
If you can only find larger rice rolls go ahead and buy them, the quantity will just be less because you will add more filling.
- 300 grams shiitake mushrooms, cleaned, stem removed, and sliced into about 1/4" lengths
- 1 tbsp olive oil
- sea salt
- toasted sesame oil
- squeeze of half a lemon
- 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 micro-greens
- 10-15 6" rice paper
- 1/2 cup unsweetened natural peanut butter
- juice from 1 lime
- 1 tbsp tamari
- 1 clove garlic, minceed
- few pinches of chili flakes
- 3-6 tbsp hot water to thin out
In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a skillet 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 (we are 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. Mushrooms can be made a day in advance.
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 rice wrap on damp paper towel. Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with 3-4 slices of mushrooms, a slice of avocado, a flower (optional), 1-2 leaves of butter lettuce, 2-3 mint leaves, and a couple micro-greens. 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.
Serve salad rolls with peanut dipping sauce. Salad rolls are best enjoyed fresh!
Whisk together all the ingredients except for the hot water. Add hot water 1 tablespoon at a time until desired thickness. It should be thin but not too runny.