A light & fun recipe packed with veggies. The perfect party appetizer!
Prep time: 10 minutes
Cook time: 5 minutes
Great source of…
✓ Healthy fats
✓ Vitamins C, E, K, B1, B2, B5, B6
1/2 tsp olive oil
1 cup sliced shiitake mushrooms
1/2 tsp tamari or coconut aminos (plus extra for topping)
4 oz cooked soba or rice noodles
4 Vietnamese rice spring roll wrappers
1 ripe avocado (sliced)
Fresh basil & mint leaves
1/4 cup micro-greens
1/2 cup creamy, unsalted peanut butter
3 tbsp tamari or coconut aminos
1 tbsp honey
2-3 tbsp lime juice
2-3 tbsp water to thin
In a small skillet, heat oil over medium heat.
Add mushrooms and cook for about 5 minutes (until browned and soft).
Remove pan from heat, add tamari or coconut aminos, and toss. Set aside.
Toss noodles with a few spoonfuls of peanut sauce until well coated.
One at a time, dip rice papers into warm water for 5 seconds. Remove and place on a towel.
Place noodles, mushrooms, avocado, herbs and microgreens in center of rice paper.
Wrap and tuck sides and then bottom flap. Carefully roll until wrapper is tightly closed.
Serve with extra peanut sauce and tamari for dipping!
You can find spring roll wrappers at Asian markets or in the Asian section of your grocery store.