Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

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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.

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.

5 from 1 vote

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.
Servings 6 spring rolls
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

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. 
Author: Megan Wells
Course: Sides and Snacks

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/

Join the Conversation

  1. 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!

  2. 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!

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