Mushroom rice paper rolls with garlic vinegar dipping sauce.

This dish was inspired by two things: the delicious mushroom spring rolls I recently tried at China Doll, and the heatwave conditions this Summer. Cooking dinner on a scorching hot day, even with the a/c working overtime, isn’t fun. You want something that requires mere assembly rather than actual cooking, and rice paper rolls are my go to meal on hot hot days.

The spring rolls at China Doll were the traditional fried ones, which I wanted to avoid, so rice paper has been substituted instead. What I have kept are the crunchy iceberg lettuce wrapped around it and the garlic vinegar dipping sauce, which is amazing. Now I know that you do actually have to cook the mushrooms but all up it’s about fifteen minutes in a frypan, just to soften and slightly caramelise the mushies and combine the rest of the ingredients. Absolutely no big deal to eat something so good.

P.S. It looks like there are a lot of ingredients but most of it is pantry or fridge stuff you’re likely to already have. 


What you need

For the filling: 

  • one pack rice paper rolls
  • 3 tbsp light flavoured oil {olive oil but not extra virgin is okay}
  • one French shallot or small brown onion, finely diced
  • one small knob of ginger, finely chopped or grated
  • 250 g swiss brown mushrooms, diced
  • 100 g shiitake mushrooms, diced
  • 2 cups of shredded wombok cabbage
  • 1 carrot, julienned
  • salt and pepper
  • 1 tbsp soy sauce
  • 1 tspn sesame oil
  • fresh coriander, finely chopped
  • fresh snow pea or bean sprouts
  • one iceberg lettuce, outer leaves removed and trimmed to form large round cups to wrap the rolls in

For the dipping sauce:

  • 2/3 cup white vinegar
  • one minced or grated garlic clove
  • one small French shallot, finely diced
  • one tbsp palm or white sugar
  • salt and pepper

What to do

  • Have all the vegies prepped and ready to go. Heat the olive oil in a frying pan. When it’s hot add the shallot and ginger and fry for a minute or so before adding the mushrooms. Fry on a moderate to high heat until they soften and start to caramelise.
  • Add the carrot and cabbage and stir through, season with salt and pepper, and fry for about five minutes. Add the soy, sesame oil, and coriander and after stirring through set aside to cool.
  • TO MAKE THE RICE PAPER ROLLS: Dip the rice paper sheet in lukewarm water until it’s soft, place some filling in the centre, top with sprouts, roll the sides over the middle and roll up to enclose. These are best eaten as soon as they’re ready.
  • FOR THE DIPPING SAUCE: whisk the garlic, shallots, sugar, and vinegar together and add a little salt and pepper.
  • TO SERVE: wrap each roll in the lettuce and dip into the garlic vinegar dipping sauce. Bon apetit.


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