Categories: Asian
Ingredients
- 4 tsp sesame oil
- 7 large king oyster mushrooms, thinly sliced lengthwise
- 1 cup frozen shelled edamame, thawed
- 2 tbsp. tamari
- 1 tbsp. pure maple syrup
- 12 8-inch rice paper wraps
- 2 oz. dry brown rice vermicelli noodles, cooked
- 1 cup grated carrots
- 1 cup grated Brussels sprouts
- 1 cup thinly sliced red cabbage
- 1/2 bunch fresh basil (leaves only)
- Sauce:
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tsp pure maple syrup
- 2 tsp sambal oelek
Directions
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In a large saute pan on medium-high, heat oil. Add mushrooms and saute for 10-12 minutes or until brown and slightly crispy.
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Add edamame, tamari, and 1 tbsp. maple syrup and saute for 4 minutes more. Remove from heat.
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In warm water, wet 1 sheet rice paper and set flat on a clean surface. Fill with mushroom mixture, noodles, carrots, Brussels sprouts, cabbage and basil. Do not overfill. Fold ends over, wrap tightly and place on a plate or in a container for storage. Repeat with remaining ingredients.
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Prepare sauce: In a small bowl, whisk together all sauce ingredients. Serve with winter rolls.