1Tbspadobo sauce from a jar of chipotle peppers15 g
¼tsplime juice2 mL
Cook Mushrooms: Roughly shred mushrooms with a fork. Heat oil over medium/high in a large saute pan, then add mushrooms, salt, pepper, cumin, and chili powder. Cook for 3 to 5 minutes, or just until mushrooms begin to soften. Transfer to a bowl.
Rock 'n Roll: Thinly slice all veggies and arrange near your work space. Fill a shallow dish with hot water. Working one at a time, place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (like a wooden cutting board). Stack mushrooms, veggies, and herbs on the rice paper in a row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll. Cover finished summer rolls in a damp paper towel until ready to eat.
Serve: Combine all sauce ingredients in a small bowl and serve with spring rolls.