Mushroom Rice Paper Rolls

In my previous recipe, I made stir-fry mixed mushroom for meal prep and I used them the next day to make these mushroom rice paper rolls. My paper rice (aka Vietnamese fresh spring rolls or summer rolls) are unlike the usual Vietnamese rolls with various fillings such as meat, rice noodles, capsicum and carrot. My mushroom rice paper rolls contains just one filling – the cooked mushrooms (wrapped in lettuce) – so this mushroom rice paper roll is really simple to prepare and make! It’s a great way to eat lots of mushrooms with minimal carbs (the rice paper). The simple fillings made it easy to wrap the roll, making this mushroom rice paper roll perfect for noobs.

Related Recipe:

Stir-fry Mushroom Mix Recipe

See Also:

Mushroom Rice Paper Rolls Recipe

INGREDIENTS

Mushroom Rice Paper Rolls Ingredients

These are the main ingredients for my mushroom rice paper rolls.

  • (1) I bought a mushroom platter from Don Don Donki when it is on clearance sale. It contained four mushrooms. You can buy the mushrooms individually to make this recipe.
  • (2) I made a stir-fry mixed mushroom with the mushroom platter (except the king oyster mushroom). It can keep in the fridge for about 3 days.
  • (3) On the day of making the mushroom spring roll, I grilled king oyster mushroom (eringi) from the mushroom pack on a griddle pan. The grilled sliced mushrooms will be on the outside of the spring roll, making it aesthetically pleasing and easy to identify the filling of the spring rolls.
  • (4) You need lots of green lettuce to wrap these Vietnamese spring rolls. Try to buy green lettuce with a soft core and large leaves, such as coral lettuce. 
  • (5) I used 22cm (8.6 inch) Vietnamese rice papers which you can purchase from local supermarkets.
  • Others – As for the dipping sauce, I did not have the time to make one. You can use bottled Vietnamese chilli sauce, or any type of salad dressing. You can also eat the spring rolls on its own without dipping sauce, as the mushrooms are already well seasoned.

STEP-BY-STEP (Mushroom Rice Paper Rolls)

Mushroom Rice Paper Rolls Steps

(1) Arrange the ingredients on the rice paper as shown. Place the grilled king oyster mushroom on top – it will be the top ‘face’ of the spring roll.
(2) Fold up the bottom side, followed by the left and right sides of the rice paper.
(3) Roll the wrap away from you, while keeping the fillings tight. When you reach the base of the king oyster mushroom, insert a decorative chive or spring onion & protrude it out a little (optional).
(4) Continue rolling the last portion of the spring roll. Flip the spring roll over to reveal the aesthetic side showing the grilled king oyster mushroom and it’s done!

Mushroom Rice Paper Rolls Recipe

Mushroom Rice Paper Rolls Recipe

This recipe uses pre-cooked stir-fry mixed mushrooms (recipe here). It keeps it well in the fridge for 3 days.

Even though this rice paper rolls has only one main filling (cooked mushrooms, wrapped in lettuce), it is delicious and a delight for mushroom lovers.

Check out the ingredients and step-by-step photos on the previous page.

Ingredients:

  • 1 large king oyster mushroom sliced lengthwise for 4 sections
  • cooking oil for greasing a griddle pan
  • salt & pepper (blend) to taste
  • 200g mixed mushroom (pre-cooked, click here for the recipe)
  • green coral lettuce or any whole leaf, soft core lettuce
  • 4 pieces of 22-cm (8.6-inch) Vietnamese rice papers
  • 6 long section of chives or spring onions (scallions) optional

You also need:

  • a large plate of water (for dipping the rice papers) for best reasons, use slightly warm water
  • a large plate or wooden board for wrapping the rice rolls

Directions:

  1. Grill the king oyster mushrooms. Heat a greased pan (griddle pan for beautiful grill marks) on medium high heat and add the king oyster mushroom in the pan. Sprinkle a salt & pepper blend on the mushrooms. Cook on both sides and set aside.
  2. Prepare the rest of the ingredients, including a deep plate or bowl of water for dipping the rice paper rolls.
  3. Make the spring rolls. Quickly dip a piece of rice paper in water until the entire surface is wet and just start to soften, about 7-10 seconds. Place softened rice paper on a large plate or wooden board. Arrange the ingredients as shown in this photo using a quarter of the cooked mixed mushrooms in each roll, and a piece of grilled mushroom on top. Fold the bottom edge upwards, followed by the left and right sides of the rice paper. Roll the wrap away from you, while keeping the fillings tight. When you reach the base of the grilled mushroom, insert a decorative chive or spring onion & protrude it out from the spring roll, then continue rolling the last portion of the wrap. Flip the spring roll over to reveal the aesthetic side showing the grilled mushroom.