• Ingredients:
  • 7oz glass noodles or rice vermicelli
  • water
  • 8oz package of FunGuy crimini mushrooms
  • 1 large carrot
  • 1 avocado
  • 2 cloves garlic
  • ½ cup bean sprouts
  • ½ cup watercress
  • ¼ cup fresh cilantro leaves
  • 8 rice paper sheets
  • water
  • 2 tablespoons sugar
  • 2½ tablespoons hot water
  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 lime, juiced

Don’t fire up that grill; roll up a plate of these fresh, cool, and crunchy summer rolls instead! 

These FunGuy crimini filled summer rolls are filled with crisp greens, crunchy carrot, and creamy avocado, but don’t let those healthy ingredients fool you! With this delicious Vietnamese roll dipping sauce included, everyone will be asking for more.

So good, we suggest making a double batch to save for tomorrow too!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Turn off the heat and add the noodles to the pot and allow them to cook by sitting in the hot water approximately 2-5 minutes or until tender and elastic. Drain the noodles of excess water and rinse with cold water. Set aside and allow to cool. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems and slice thinly. Peel the carrot and cut 2/3 of the carrot in thin sticks and grate the remaining 1/3 and set it aside. Peel and remove the seed from the avocado before slicing it into 16 thin slices. Peel and mince the garlic and set it aside with the grated carrot.  Wash the sprouts, watercress, and cilantro thoroughly under cool water, drain, and pat dry with a couple paper towels. 
  3. Dissolve the sugar in the hot water in a bowl. Whisk in the fish sauce, rice vinegar, and the lime juice. Taste and adjust as necessary.  Add the minced garlic and grated carrot and stir well to combine. Set aside. 
  4. Pour water into a large shallow dish and place a rice paper into the bowl for about 20-30 seconds, or until it starts to soften, before placing it on a clean cutting board. 
  5. To assemble the spring rolls place the mushroom slices in a line about 1/3 of the way up the rice paper. Add a little carrot, watercress, noodles, bean sprouts, 2 slices of avocado, and cilantro in a line on top of the mushrooms. Fold the ends in and fold the bottom edge up and over the vegetables, pulling it in fairly tightly, but carefully so as not to rip the paper. Roll the spring roll up to seal it and set aside. Repeat with the rest of the fillings and paper. 
  6. Serve these summer rolls with the sauce immediately or after being chilled in the refrigerator. 

Have a Fun meal!