Mushroom, Seitan, and Avocado Summer Rolls
with peanut dipping sauce
It takes a little practice to get the hang of making summer rolls, but you'll have time tonight since the ingredients for the filling were cooked earlier in the week. Once you have this fresh meal mastered, you'll be eating it all summer long!
- Peanut butter - 1/3 cup (sub any nut butter)
- Honey - 2 tsp
- Soy sauce, low-sodium - 2 Tbsp
- Sriracha (opt) - 1 tsp (sub hot sauce)
- Water - 3 Tbsp
- Carrots - 5 oz, matchsticks (look for pre-shredded)
- Mint, fresh - 8 leaves, leaves torn
- Avocados - 1, thinly sliced
- Vietnamese Mushrooms and Seitan (leftover from Monday) - ~3 1/2 cups
- Cooked Rice Vermicelli Noodles (leftover from Monday) - ~2 cups
- Rice papers - 16 (look for these in the ethnic aisle)
- Make dipping sauce - Whisk together peanut butter, honey, soy sauce, and sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 5 days ahead)
- Carrots (if not pre-shredded) - Slice into matchsticks. (Can be done up to 3 days ahead)
- Mint / Avocados - Prep as directed.
- Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
- If seitan and mushrooms are in large pieces, roughly chop so they fit more easily in rolls.
- Drain water off noodles.
- Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking). Place onto a clean counter or cutting board. Do 4 at a time and then assemble 4 rolls.
- To assemble rolls, layer noodles, mint, seitan, mushrooms, carrots, and avocados at the end of the rice paper that is closest to you. Don’t overfill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
- Give dipping sauce a stir. If it was made ahead, it may have thickened up, so add water a small amount at a time until it reaches a smooth, pourable consistency.
- Repeat until you have no more filling.
- Serve summer rolls with dipping sauce!
Took forever to make but were super yummy.0 Helpful
These were delicious! We used mint, carrots, vermicelli noodles, peppers, and fried tofu. The sauce was A++++0 Helpful
Absolutely amazing! Definitely would make again, however it is not something to do on a weeknight, rolling each one up individually took some time (I marinaded and cooked the chicken the same night). This makes about 4 rolls per serving. A few notes to my future self - 1. Add the oil into the marinade and toss the whole thing into the pan when cooking to make it easier. 2. When making the sauce, add chili sauce and add water until it is smooth. Add about 1/4c peanut butter.0 Helpful
Much easier than expected! Next time will try with shrimp. Also, avocado isn't ideal if making extras, so might sub cucumber next time. Agree with others that the sauce was too thick and too peanut-heavy. Maybe will try cutting with rice vinegar next time. Would also be good with sweet chili sauce. We also used WAY more mint than suggested.0 Helpful
Overall I really liked these and they weren't as difficult to put together as I had expected. The rolls were a little dry on their own and definitely needed the dipping sauce. I liked the peanut flavor, but I agree with some of the other commenters that I'd probably prefer a thinner less peanut-buttery sauce, so I'd tweak that next time.0 Helpful
This recipes provides an excellent bite. Good textures and flavors. I did also add rice wine vinegar to the sauce so the acidity could cut the savory, sweet and fat component of the sauce.0 Helpful