Portobello Spring Rolls with Cilantro-Tahini Dip

Makes 12 rolls
Time 45 min

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, they make an ideal springtime starter.

Special Diets:

Dairy FreeDairy Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    <b>Cilantro-Tahini Dip</b>
    1 cuptahini
    1/4 cupbrown rice vinegar
    1/2 cupvegetable broth
    3 tablespoonstamari
    1 1/2 tablespoonsginger juice
    1/4 cupfresh cilantro, roughly chopped, plus more for garnish
    <b>Spring Rolls</b>
    1 1/2 tablespoonssesame oil
    2 mediumportobello mushrooms, thinly sliced
    1lime, juice of
    1 tablespoontamari
    4 ouncesrice noodles, cooked until tender
    1/2red cabbage, shredded
    2 cupscollards greens, leaves halved, blanched and drained, with stems and tough ribs removed
    1/2 cupfresh cilantro, chopped
    12rice paper sheets

Exclusively for Prime members in select ZIP codes.

Method

To make cilantro-tahini dip, whisk together tahini, broth, tamari and ginger juice.


Stir in cilantro before serving.


For spring rolls, heat oil in a medium skillet and cook portobellos with lime juice and tamari until tender, about 5 to 7 minutes.


Drain and cool to room temperature.


Combine portobellos, rice noodles, cabbage, blanched collards and chopped cilantro.


Add 1/4 cup cilantro-tahini dip; mix well.


Place one inch of water in a large, shallow skillet over low heat.


Place 1 sheet of rice paper in water. Submerge sheet until soft, about 2 minutes.


Remove from water, let excess water drip and place rice paper on flat surface.


Spoon about 1/2 cup of portobello mixture 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, pushing in filling to form a tightly secure cylinder.


Repeat to make 12 total spring rolls.


Serve, sliced on the diagonal, with cilantro-tahini dip.

Nutritional Info

Serving Size

1 roll

Calories

230

Total Fat

13g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

390mg

Total Carbohydrate

24g

Dietary Fiber

3g

Total Sugars

3g

Protein

7g

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.