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Week of 6/5/23

Mushroom, Seitan, and Avocado Summer Rolls
with peanut dipping sauce

Active: 35 Total: 65
Original GF Paleo Vegetarian
Mushroom, Seitan, and Avocado Summer Rolls

It takes a little practice to get the hang of making summer rolls, but you'll have time tonight since the mushrooms for the filling were cooked earlier in the week. Once you have this fresh meal mastered, you'll be eating it all summer long! We last featured this meal in 2019.

Dependency
Grilled Portobellos with Honey Dijon Lentils
Tags
Dependent Meal Pairs
Proteins
Plant-based "meats"
Cuisines
Asian - Vietnamese
Save recipe
36

Ingredients

Metric
Servings:
4
Peanut Dipping Sauce:
  • Peanut butter - 1/3 cup (sub any nut butter)
  • Honey - 2 tsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Sriracha (opt) - 1 tsp (sub any hot sauce)
  • Water - 3 Tbsp
Mushroom, Seitan, and Avocado Summer Rolls:
  • Noodles, thin rice vermicelli - 6 oz (find these in the ethnic food aisle or sub soba or spaghetti)
  • Carrots - 5 oz , matchsticks (look for pre-shredded)
  • Seitan - 10 oz , 1/2 " / 1.3 cm cubes (sub extra firm tofu)
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Basil, Thai - 8 leaves , leaves torn
  • Avocados - 1 , thinly sliced
  • Oil, cooking - 1 Tbsp
  • Grilled Portobello Mushrooms (leftover from Wednesday) - 4 , chopped
  • Rice papers - 16 (look for these in the ethnic aisle)

Prep

  1. Make dipping sauce - Whisk together peanut butter, honey (portion for sauce), soy sauce (portion for 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)

  2. Cook rice noodles - Cook according to package instructions. If making ahead, store in cold water in the refrigerator to minimize sticking. (Can be done up to 3 days ahead)

  3. Carrots (if not pre-shredded) - Slice into matchsticks. (Can be done up to 3 days ahead)

  4. Marinate seitan - Chop seitan into 1/2” / 1.3 cm cubes. Combine honey and soy sauce (portions for seitan) and pour over seitan. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)

  5. Thai basil / Avocados - Prep as directed.

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Make

  1. Drain marinade off seitan (discard marinade). Season seitan with some salt and pepper.

  2. Heat oil in a wok or saute pan over medium heat. Add seitan to heated oil. Saute until seitan is golden brown, 3 to 4 minutes.

  3. 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.

  4. If mushrooms are in large pieces, roughly chop so they fit more easily in rolls.

  5. Drain water off noodles.

  6. 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.

  7. To assemble rolls, layer noodles, Thai basil, 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 this video for tips).

  8. Repeat until you have no more filling.

  9. 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.

  10. Serve summer rolls with dipping sauce!

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