Fresh Vegetable Summer Spring Rolls

fresh vegetable spring rolls, fresh, vegetable, spring rolls, summer, appetizer, quick, easy


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The perfect finger food for an outdoor summer gathering. These refreshing rolls are sure to please any guest. Serve with a peanut dipping sauce and you'll be good to go!

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Chicago, IL

Time needed

7 min preparation + 8 min cooking

Serving Size / Yield

12 rolls


  • 1/2 lb shiitake mushrooms
  • 2 teaspoons canola oil
  • 1 minced or pressed garlic clove
  • 1 teaspoon soy sauce
  • 7 oz dried rice noodles
  • 12 rice-paper wrappers, each 8 1/2 inches in diameter
  • 1 red bell pepper
  • 2 ripe avocados (pitted, peeled, sliced)
  • 2 carrots (peeled and cut into matchsticks)
  • 1 cup packed mixed fresh herb sprigs (mint, cilantro, basil)

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Trim mushroom stems and discard, cut caps into slices and set aside. Heat 1 1/2 teaspoons of the oil in a large nonstick fry pan over medium-high heat. Add garlic and cook, stirring, for about 30 seconds. Add mushrooms and saute until juices are released, about 3-4 minutes. Add soy sauce and cook until pan is dry, about 1 minute. Transfer to bowl. Bring a pot of water to a boil over high heat, add noodles, stir to separate and cook until tender, about 3-5 minutes. Drain and rinse under cold running water. Dry pot and return noodles to pot, toss with 1/2 teaspoon of oil. Fill a large bowl with very hot tap water and soak rice paper wrappers 1 or 2 at a time for about 30 seconds, until flexible. Shake off excess water and stack wrappers on a plate. Place 1 wrapper on a flat surface and arrange a combination of noodles, bell peppers, avocado, mushrooms, carrots, and herbs across the center of the wrapper. Fold the ends over the filling and roll the edges up tightly, starting with the edge closest to you. Cut rolls and serve.

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