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

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


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)


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.