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.

Stir Fried Mushrooms with Garlic and Ginger

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.

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.

5 from 2 votes

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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.