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Veggie Summer Rolls

SERVES: Makes 12 rolls PREP: 10 minutes TOTAL TIME: 30 minutes
Veggie Summer Rolls

Veggie Summer Rolls

SERVES: Makes 12 rolls PREP: 10 minutes TOTAL TIME: 30 minutes

Fresh, easy, and vegetarian friendly!

When we made shrimp summer rolls for Chrissy’s first book, they were a big hit. The delicate rice paper filled with herbs and noodles is so light and delicious, you could probably eat six of them and not have to take a nap. So many people asked us how to make them without the shrimp, so I figured I would share my special savory mushroom filling in case you want to go meatless.

Reprinted from The Pepper Thai Cookbook Copyright © 2021 by Vilailuck Teigen. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

For the mushroom filling:

  • 3 tablespoons vegetable oil

  • 2 tablespoons minced garlic

  • 1¼ pounds mixed mushrooms (oyster, shiitake, button, enoki, cremini), stemmed and thinly sliced

  • 3 tablespoons light soy sauce

  • 1 large carrot, grated

  • 1 cup bean sprouts

  • ¼ teaspoon ground white pepper

For the dipping sauce:

  • ½ cup packed fresh basil leaves

  • 1 clove garlic, minced

  • Zest of 1 lime

  • 2 tablespoons fresh lime juice

  • 1 tablespoon light soy sauce

  • 1 tablespoon sugar

  • 2 fresh bird’s eye chiles or 1 serrano chile, minced

For the rolls:

  • 6 romaine lettuce leaves

  • 12 large or 24 small basil leaves

  • 12 large or 24 small mint leaves

  • 1 avocado, thinly sliced

  • 12 (8-inch) round rice paper wrappers (see Note)

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