Author @curlycultivators

Fresh vegetables and marinated mushrooms are delicious in this mushroom spring roll recipe from @curlycultivators. Watch their recipe video breakdown here.

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For the spring rolls:

  • 3 Portabella mushrooms, sliced
  • 6 spring roll wraps
  • 1 bunch of lettuce
  • 2 carrots, julienned
  • 1 jalapeño pepper, julienned
  • 1 Persian cucumber, julienned
  • Optional: Use rice noodles for an additional filling if desired

For the mushroom marinade:

  • 1 carrot
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 4 cloves of garlic, grated
  • 1” piece of ginger, grated
  • 1 shallot, minced
  • 1/2 teaspoon red pepper flakes

For the dipping sauce:

  • 1/4 cup peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • 2 cloves garlic, grated
  • 2 teaspoons ginger, grated
  • 1/2 teaspoon red pepper flakes


  1. Clean and slice your Portabella mushrooms.
  2. Combine marinade ingredients in a small bowl and whisk together.
  3. Add marinade to mushrooms and marinate for 15 minutes.
  4. Grill mushrooms over medium-high heat for 5 minutes.
  5. Whisk the dipping sauce ingredients in a small bowl to combine.
  6. Prepare rice paper according to product instructions.
  7. Fill rice paper with ingredients, wrap tightly. Enjoy!

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