Avocado Mushroom & Noodle Rice Paper Spring Rolls

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Course Entree, Main Dish, Platter
Cuisine Asian
Servings 10 rolls


Make the Peanut Sauce

  • Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved . Set aside. should be consistency of thickened cream
  • in In a mixing bowl toss mushrooms with olive oil a pinch of salt and pepper. Heat a fry pan 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 (cookingstages 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

For the rolls

  • Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
  • in Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time place rice wraphot water for a few seconds until softened and then place rice wrap on damp paper towel.
  • in Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and foldthe 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.


Rice Paper Rolls

  • 300g mushrooms, thinly sliced
  • 1 tbsp olive oil
  • sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon (squeezed)
  • toasted sesame seeds
  • 1 ripe avocado, sliced 5cm and tossed in lemon juice
  • 1 iceberg lettuce, larger leaves torn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15cm rice paper

Peanut Sauce

  • 170g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar (add extra to taste)
  • 1/2 medium lime, juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water (to thin)
About Us

Located in the heart of Eaglehawk, Fairleys IGA Eaglehawk is proudly independently owned and operated by the Michaels IGA Group.

Our mission is to deliver the best shopping experience for our customers through great service, the best fresh foods, the largest range and super competitive prices.