• Home
  • Recipes
    • Main Dishes
    • Desserts
    • Beverages
    • Sides and Snacks
    • Appetizers
    • Soups
    • Breakfast
    • Leftover Creations
  • About
    • Ulcerative Colitis
    • Health Stories
    • Health Updates
    • Ulcerative Colitis Confessions
  • Subscribe
  • Portfolio
  • Contact
Meg is Well

Sides and Snacks

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

February 27, 2018

Overhead shot of three spring rolls surrounded by dandelion greens, cilantro, dried chili peppers, and a dipping sauce on a baking sheet.
THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

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.

Overhead shot of sautéed mushrooms and green onions in a pile on a baking sheet.
Stir Fried Mushrooms with Garlic and Ginger
Overhead shot of a round bowl filled with congee, stir fried mushrooms, fried shallots, green onions, and a split ramen egg with runny yolks on a plain dark surface surrounded by two raw mushrooms and a green onion stalk.
Brown Rice Mushroom Congee with Sardines

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.

Overhead shot of dandelion greens on a blue painted back drop.

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.

Close up overhead shot of cilantro, dandelion greens, and cucumber sticks.

Overhead shot of wet spring roll wrapper with stir fried mushrooms placed in the center.

Overhead shot of two rolled spring rolls and one wet spring roll wrapper with mushrooms, cilantro, dandelion greens, and cucumbers placed in the center.

Close p overhead shot of two wrapped spring rolls on top of a baking sheet.

Over head shot of three wrapped spring rolls arranged around the dipping sauce on a baking sheet.

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.

Overhead close up shot of dipping sauce surrounded by the ends of spring rolls.

Close up vertical shot of dipping sauce surrounded by dried chilies and parts of spring rolls.

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.

Vertical close up view of a spring roll in front of a dipping sauce and surrounded by a dandelion leaf.

Close up angled shot of one spring roll with two spring rolls behind it.

Close up vertical shot of a spring roll in front of other out of focus spring rolls and dandelion greens.

Close up angled shot of one spring roll with two spring rolls behind it along with the dipping sauce.

Slightly overhead vertical shot of a spring roll surrounded by the dipping sauce, cilantro, dried chilies, and other spring rolls.

Overhead shot of three spring rolls surrounded by dandelion greens, cilantro, dried chili peppers, and a dipping sauce on a baking sheet.
5 from 1 vote
Print

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

These Spring Rolls with Stir Fried Mushrooms and Dandelion Greens make an easy, flavorful, and fresh side, snack, or lunch.
Course Sides and Snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 spring rolls
Author Megan Wells

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

  1. Dip a spring roll wrapper in some warm water. 

  2. 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. 

  3. Fold the sides inward and then wrap and roll. Repeat. 

Dipping Sauce

  1. Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls. 

These Spring Rolls with Stir Fried Mushrooms and Dandelion Greens make an easy, flavorful, and fresh side, snack, or lunch. #vietnamesefood #springrolls #mushrooms #dandeliongreens #sidedish #snack | www.megiswell.com</div/

These Spring Rolls with Stir Fried Mushrooms and Dandelion Greens make an easy, flavorful, and fresh side, snack, or lunch. #vietnamesefood #springrolls #mushrooms #dandeliongreens #sidedish #snack | www.megiswell.com</div/

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Share

Share
Tweet
Email
Pin
Comment

You might also like...

Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sarah says

    March 5, 2018 at 7:32 pm

    5 stars
    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!

    Reply
    • Megan Wells says

      March 20, 2018 at 7:48 am

      My wraps aren’t the most pretty but they get the job done. And dandelion greens are my new favorite!

      Reply
  2. Milena | Craft Beering says

    March 1, 2018 at 8:23 am

    5 stars
    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!

    Reply
    • Megan Wells says

      March 20, 2018 at 7:49 am

      Yep, they have just the right amount of bitter!

      Reply

Hello!

Hi! I’m Megan Wells. Food, photography, and writing is how I deal with life’s struggles, mainly ulcerative colitis and living with a j-pouch. Read more…

Subscribe

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Follow Me On Pinterest!

Instagram with me

Instagram did not return a 200.

Get Social

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Pages

  • About
  • Contact
  • Privacy Policy
  • Terms and Conditions
  • Ulcerative Colitis

Recent Posts

  • At First Blush Gin Sour
  • Sazerac Drink Recipe
  • Caramelized Onion and Fennel Dip with Goat Cheese
  • Caramelized Fennel & Onion Skillet Pizza Recipe
  • No Bake Peanut Butter Protein Balls

Copyright 2021 Meg is Well | Site design handcrafted by Station Seven