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)
It's like P.F. Changs meets Vietnamese takeout.
Most of life’s questions can be answered with crispy shallots.
Go ahead and have fries for dinner.
Your new go-to weeknight stir fry—with Hawaiian pizza vibes.
