These Spring Rolls with Stir Fried Mushrooms and Dandelion Greens make an easy, flavorful, and fresh side, snack, or lunch. Jump to Recipe
Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
This is the second meal I’ve created around the Stir Fried Mushrooms with Garlic and Ginger. I used them first in this comforting Brown Rice Mushroom Congee with Sardines and then got the urge to use them in something a little more raw and fresh.
Because I recently had some pho on the weekend, Vietnamese food was on my mind. When I passed by some dandelion leaves in the grocery store, I snatched them up.
I really like how they have more flavor than lettuce but aren’t as hard to digest as spinach and kale. Apparently, they’re packed with nutrients too, which is why they’re often included in Pho, aka the best hangover cure ever. Along with the dandelion leaves, I used Stir Fried Mushrooms, cucumber matchsticks, and cilantro in these wraps.
I tried out some brown rice spring roll wrappers and I think I like them even better than regular ones. The dipping sauce is a typical Vietnamese mix of fish sauce, coconut sugar, vinegar, crushed garlic, and Thai red chilies.
I made the mushrooms the night before and then just quickly rolled everything together when I got home for lunch. I didn’t even wait to wrap all of them before digging in. I just kept rolling one, stuffing it in my face, and then rolling another.
Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
Ingredients
Spring Rolls
- 6 Vietnamese Brown Rice Spring Roll Wrappers
- Stir Fried Mushrooms with Garlic and Ginger
- 1/2 a cucumber, peeled and cut into match sticks
- dandelion greens, snapped in half or in thirds
- cilantro, stems and leaves, pulled apart into smaller pieces
Dipping Sauce
- 2 tablespoons fish sauce
- 1/2 teaspoon coconut sugar
- 1 teaspoon vinegar
- 1 garlic clove, crushed
- 1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)
Instructions
Spring Rolls
- Dip a spring roll wrapper in some warm water.
- Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro.
- Fold the sides inward and then wrap and roll. Repeat.
Dipping Sauce
- Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.
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These look incredible! I only tried wrapping spring rolls once- and it didn’t go well- so I need to figure out how to do this lol. And I’ve never had dandelion greens! I need to get on it!
My wraps aren’t the most pretty but they get the job done. And dandelion greens are my new favorite!
How tantalizing! I love that you used dandelion greens in the spring rolls. I am a fan of their slight bitterness and your combining them with the stir fried mushrooms is absolutely a winning move:) Texture wise as well. Pinned!
Yep, they have just the right amount of bitter!