Avocado Shiitake Spring Rolls

Fresh and Flavorful Avocado Shiitake Spring Rolls - for those light meals you crave as the weather warms up, with crispy crunchy creamy textures and bright flavor!

 

We have had some beautiful sunny days recently! It may be cold, and it may even rain in parts of the day, but then the rain stops and the sun comes out, and it is almost... warm.

I am so ready for spring to get here I can hardly stand it. I am already digging out my open toed shoes. It always goes back to shoes, doesn't it?

I am also working on some house projects - painting walls, painting a couple of furniture pieces, finishing rooms. I know, finally. I'm excited to share some of the things I'm working on - I'll post photos soon.

Back to spring.

and food.

When the weather starts getting warmer, I start craving fresh foods. Big salads, more fresh juice, raw foods. Spring rolls!

These are crispy crunchy, fresh and flavorful. I wrap these in the morning and bring with me to the hospital where I can snack on them all day. Perfectly satisfying and one of those foods that just make you feel good, you know?

Also? Before you rehydrate the shiitake, you should probably do this.

Avocado Shiitake Spring Rolls

dairy, egg, soy, and gluten free, vegan

makes six rolls

INGREDIENTS:

6 rice paper wrappers
1 avocado, peeled, pitted and sliced
¾ cup cooked rice noodles
⅓ cup raw cashew pieces
6 tablespoons spicy almond coconut sauce (plus extra for dipping)
6 large shiitake mushroom slices, rehydrated
½ orange bell pepper, sliced into matchsticks

INSTRUCTIONS:

rice paper hydrating technique:

have a large plate/surface ready to fill/roll wrapper (and have fillings prepped and ready!). hold wrapper under water faucet running cool water, getting both sides of wrapper wet. remove from water and while still firm, place on plate and begin to fill - rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.

In small bowl, combine 6 tablespoons spicy almond coconut sauce with rice noodles and cashew pieces.

Building rolls: place 3 slices avocado in middle of rice paper. top with 2 tablespoons sauced rice noodles, one slice shiitake and 4-5 slices bell pepper. Roll like a burrito - fold short sides over, turn and fold one long side over and roll / tuck / roll / tuck until completely enclosed.

Are you ready for spring? Are you covered in snow?

 

printable recipe:

 

Yield: six rolls

[b]Avocado Shiitake Spring Rolls[/b]

Print

dairy, egg, soy, and gluten free, vegan

Ingredients

• 6 rice paper wrappers
• 1 avocado, peeled, pitted and sliced
• ¾ cup cooked rice noodles
• ⅓ cup raw cashew pieces
• 6 tablespoons spicy almond coconut sauce (plus extra for dipping)
• 6 large shiitake mushroom slices, rehydrated
• ½ orange bell pepper, sliced into matchsticks

Instructions

1. rice paper hydrating technique: have a large plate/surface ready to fill/roll wrapper (and have fillings prepped and ready!). hold wrapper under water faucet running cool water, getting both sides
2. of wrapper wet. remove from water and while still firm, place on plate and begin to fill - rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.
3. In small bowl, combine 6 tablespoons spicy almond coconut sauce with rice noodles and cashew pieces.
4. Building rolls: place 3 slices avocado in middle of rice paper. top with 2 tablespoons sauced rice noodles, one slice shiitake and 4-5 slices bell pepper.
5. Roll like a burrito - fold short sides over, turn and fold one long side over and roll / tuck / roll / tuck until completely enclosed.

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