Summer Rolls With Mushroom & Ginger

Although working with rice paper takes a little practice, these summer rolls are worth the effort!  You can change up the veggies and throw in whatever you have on hand.  Try dipping them in a peanut or sweet & sour sauce (in moderation, of course) for a fun appetizer or light lunch!


  • 8 oz mushrooms
  • 3 cloves garlic
  • 1/2 tsp neutral tasting oil like grapeseed
  • 1.5 tsp soy sauce or tamari
  • 1/3 cup minced green onion
  • 2 tbsp fresh minced ginger
  • 1/2 teaspoon toasted sesame oil
  • Lettuce leaves
  • 1 cucumber
  • 1 carrot
  • 1 cup fresh herbs (I used basil and parsley)
  • 1 pack large spring rolls/rice paper rolls


  1. Trim and slice mushroom to strips no bigger than your finger
  2. Heat the oil in a wok or skillet over medium heat. Add mushrooms and saute until they begin to release liquid (1-2 minutes)
  3. Add the soy sauce, green onion, ginger, and garlic and cook until most of the liquid has evaporated (about 2 minutes)
  4. Add the toasted sesame oil, stir to combine. Place mixture on a plate and let cool
  5. Chop the vegetable into strips no longer than your index finger. Roughly chop herb
  6. Place a rice paper sheet in about three inches of hot water (not so hot that you can't touch it). Don't let go of it. Soak until it becomes pliable, but not completed soaked. (Note 1: If it absorbs too much water it'll become mush. You get better at feeling this out as you practice)
  7. Lay wrapper out on a flat surface
  8. On the left of the circle, place a section of lettuce leaf, add a scoop of mushroom mixture, two fingers of veggies, and a scoop of herbs
  9. Fold. From left to right once, to encase the filling in the wrapper, then continue rolling until the roll is formed.
  10. Repeated until you use up the filling or the wrappers. Makes about 14

Approximately 42 calories per serving made with soy sauce and without dipping sauce



Karen Berenson