These vegetarian Southwest Spring Rolls are packed with fresh vegetables and dipped in a smoky chipotle sauce. You’ll forget how healthy they are as you devour the whole pile!
Course Appetizers, Main Dishes, Sandwiches and Wraps, Side Dishes
Keyword southwest spring rolls, spring rolls, vegetarian spring rolls
1Tbspadobo sauce from a jar of chipotle peppers15 g
¼tsplime juice2 mL
Instructions
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.