Home/Recipes/Portobello Spring Rolls with Cilantro-Tahini Dip

Portobello Spring Rolls with Cilantro-Tahini Dip

Name: Portobello Spring Rolls with Cilantro-Tahini Dip
Total time: 45 min
Yield: Makes 12 rolls
Ingredients: Cilantro-Tahini Dip; 1 cup tahini; 1/4 cup brown rice vinegar; 1/2 cup vegetable broth; 3 tablespoons tamari; 1 1/2 tablespoon ginger juice; 1/4 cup fresh cilantro, roughly chopped, plus more for garnish; Spring Rolls; 1 1/2 tablespoon sesame oil; 2 medium portobello mushrooms, thinly sliced; 1 lime, juice of; 1 tablespoon tamari; 4 ounces rice noodles, cooked until tender; 1/2 red cabbage, shredded; 2 cups collards greens, leaves halved, blanched and drained, with stems and tough ribs removed; 1/2 cup fresh cilantro, chopped; 12 rice paper sheets

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-Free

Vegetarian

Sugar-Conscious

Ingredients

Cilantro-Tahini Dip
1 cup tahini
1/4 cup brown rice vinegar
1/2 cup vegetable broth
3 tablespoons tamari
1 1/2 tablespoon ginger juice
1/4 cup fresh cilantro, roughly chopped, plus more for garnish
Spring Rolls
1 1/2 tablespoon sesame oil
2 medium portobello mushrooms, thinly sliced
1 lime, juice of
1 tablespoon tamari
4 ounces rice noodles, cooked until tender
1/2 red cabbage, shredded
2 cups collards greens, leaves halved, blanched and drained, with stems and tough ribs removed
1/2 cup fresh cilantro, chopped
12 rice paper sheets

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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:

Per serving: 1 roll, 230 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 390mg sodium, 24g carbohydrates (3g dietary fiber, 3g sugar), 7g protein.

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.
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Ingredients

Cilantro-Tahini Dip
1 cup tahini
1/4 cup brown rice vinegar
1/2 cup vegetable broth
3 tablespoons tamari
1 1/2 tablespoon ginger juice
1/4 cup fresh cilantro, roughly chopped, plus more for garnish
Spring Rolls
1 1/2 tablespoon sesame oil
2 medium portobello mushrooms, thinly sliced
1 lime, juice of
1 tablespoon tamari
4 ounces rice noodles, cooked until tender
1/2 red cabbage, shredded
2 cups collards greens, leaves halved, blanched and drained, with stems and tough ribs removed
1/2 cup fresh cilantro, chopped
12 rice paper sheets

Shop with Prime

Exclusively for Prime members in select ZIP codes.