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