Ingredients
For the mushrooms:
– 1/2 teaspoon extra virgin olive oil
– 1 cup sliced shiitake mushroom
– 1/2 teaspoon tamari
For the spring rolls:
– 4 ounces cooked rice noodles
– 4 rice spring roll wrappers
– 1/2 cup peanut butter sauce
– Fresh basil & mint leaves
– 1/4 cup microgreens
– Tamari (for serving purposes)
Instructions:
1. Heat the oil in a small skillet over a medium heat.
2. Add in the mushrooms. Cook until brown and soft, usually 5 minutes.
3. Remove the skillet from the heat. Add in the tamari and toss. Set aside for now.
4. Toss the noodles in the peanut butter sauce until coated well.
5. Dip the rice wrappers in warm water one at a time, for about 5 seconds. Place on a clean towel.
6. Place your fillings – mushrooms, noodle, herbs etc. – in the center of the wrappers. Wrap & tuck the sides, then the bottom flap. Carefully, roll until the wrapper is closed tightly.
