Avocado Shiitake Spring Rolls (Printable View)

Fresh avocado and shiitake mushrooms with crisp vegetables in rice paper wrappers

# What You'll Need:

→ Vegetables & Mushrooms

01 -
02 -
03 -
04 -
05 -
06 -
07 -

→ Rice Paper & Garnishes

08 -
09 -
10 -

→ Dipping Sauce

11 -
12 -
13 -
14 -
15 -
16 -
17 -

# How-To Steps:

01 - Heat a non-stick skillet over medium heat. Add sliced shiitake mushrooms and sauté for 5-6 minutes, stirring occasionally, until tender. Set aside to cool.
02 - Prepare all fresh vegetables including avocado, carrot, cucumber, bell pepper, spinach, scallions, and herbs. Arrange them within easy reach for assembly.
03 - Fill a shallow dish with warm water. Dip one rice paper sheet in the water for 10-15 seconds until just softened, then carefully lay flat on a clean kitchen towel or cutting board.
04 - Place a small handful of spinach or lettuce in the center of the rice paper. Top with avocado slices, sautéed shiitake mushrooms, carrot, cucumber, bell pepper, scallions, and fresh herbs. Fold the bottom over the filling, fold in both sides, and roll tightly to seal. Repeat with remaining ingredients to make 8 rolls.
05 - Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic in a small bowl until smooth. Add water as needed to reach desired consistency.
06 - Serve spring rolls immediately, whole or sliced in half, with dipping sauce on the side.

# Expert Advice:

01 -
  • The way cool avocado balances against warm, earthy shiitakes creates this incredible temperature and flavor contrast
  • They're endlessly adaptable—whatever vegetables you have in your crisper drawer can become part of the masterpiece
  • The fresh herbs make everything taste brighter and more alive than you expect from something so simple
02 -
  • Dry rice paper wrappers will shatter if you try to bend them, but oversoaked ones become impossibly sticky—there's a sweet spot in the middle where they're flexible but still have some structure
  • Warm water works significantly better than cold for softening the wrappers—think bath temperature, not hot tap water
  • The shiitakes must cool completely before rolling, or they'll make the rice paper soggy and create steam pockets that can cause tears
03 -
  • Work on a damp kitchen towel instead of a dry cutting board—it prevents sticking and gives you better control when rolling
  • Double up on rice paper wrappers for extra structural integrity if you're new to rolling or transporting them
  • The dipping sauce keeps for a week in the refrigerator, so consider making double and having it ready for quick vegetable snacks or drizzling over bowls

Go Back