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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.
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
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
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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