Light and veggie: Spring Rolls
Ingredients (makes 12 rolls)
- 225 g shiitake mushrooms
- 2 tsp peanut oil
- 1 garlic clove, minced
- 1 tsp low-sodium soy sauce
- 200 g dried rice noodles
- 12 rice-paper wrappers, each 20 cm in diameter
- 1 red bell pepper, seeded and thinly sliced
- 2 avocados, pitted, peeled and sliced
- 2 carrots, peeled and cut into matchsticks
- 200 g packed mixed fresh herb sprigs, such as mint, cilantro and basil
Trim the stems from the mushrooms and discard. Cut the caps into slices; set aside. In a large non-stick fry pan over medium-high heat, warm 1½ tsp of the oil. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the mushrooms and sauté 3 to 4 minutes. Add the soy sauce and cook until the pan is dry, about 1 minute. Transfer to a bowl; set aside.
Bring a pot of water to a boil over high heat. Add the noodles, stir to separate and cook until tender, according to the package instructions. Drain in a colander and rinse under cold running water. Wipe the pot dry, return the noodles to the pot and toss with the remaining ½ tsp oil. Fill a large, shallow bowl with very hot tap water. Soak the rice-paper wrappers, 1 at a time, until flexible, about 30 seconds. Shake off any excess water and stack the wrappers on a plate.
Place 1 wrapper flat on a work surface. Arrange a combination of noodles, bell pepper, avocado, mushrooms, carrots and herbs across the center of the wrapper; fold the ends in over the filling and then roll up tightly from the edge closest to you. Repeat to make the remaining rolls. Cut the rolls in half on the diagonal and serve immediately.