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.
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.