Recipe:

Portobello Spring Rolls with Cilantro-Tahini Dip

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Makes 12 rolls; serves 6

These spring rolls are both full of flavor and visually captivating. Striking a delicate balance between hearty portobello mushrooms with tahini sauce and zesty lime, ginger and cilantro, these delicious spring rolls make an ideal springtime starter.

Ingredients

Cilantro-tahini dip
1 cup tahini
1/4 cup brown rice vinegar
1/2 cup vegetable or chicken broth
3 tablespoons tamari
1 1/2 tablespoons ginger juice
1/4 cup cilantro, roughly chopped

Spring rolls
1 1/2 tablespoons sesame oil
2 medium portobello mushrooms, cleaned and thinly sliced
Juice from 1 lime
1 tablespoon tamari
4 ounces rice sticks, cooked until tender
1/2 red cabbage, shredded and chopped
2 cups collards greens, stems trimmed off, halved, blanched and drained
1/2 cup cilantro, chopped
12 rice paper sheets

Method

For cilantro-tahini dip, using a food processor, blend together tahini, broth, tamari and ginger juice. Before serving, mix in cilantro.

For the spring rolls, heat oil in a medium skillet and sauté portobellos along with lime juice and tamari for 5 to 7 minutes or until tender. Drain and cool. After portobellos come to room temperature, combine in a large mixing bowl with cooked rice sticks, cabbage, blanched collards and cilantro. Mix together along with 1/4 cup of cilantro-tahini dip.

In a large, shallow pan, add one inch of water and heat on low flame. Place 1 sheet of rice paper in the pan of water. Saturate and soften entire surface area for approximately 2 minutes per rice paper sheet, or until soft. Drain and place rice paper sheet on flat surface. Spoon about 1/2 cup of portobello-rice stick filling toward bottom edge or corner (if using square sheets), leaving about 1 to 2 inches of a bottom edge. Fold up bottom corner or edge over filling while tucking in filling. Roll until about midway then fold sides over filling. Finish rolling when spring roll is a tightly secure cylinder.

Continue for each spring roll and serve, sliced on the diagonal, with cilantro-tahini sauce.

Nutrition

Per serving (2 rolls/242g-wt.): 460 calories (230 from fat), 25g total fat, 3.5g saturated fat, 0mg cholesterol, 780mg sodium, 47g total carbohydrate (5g dietary fiber, 4g sugar), 14g protein

Tags: Vietnamese, Dairy Free, Sugar Conscious

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.