Vegetarian

Mushroom Spring Rolls takes several minutes to prepare.

Mushroom Spring Rolls takes several minutes to cook.

Mushroom Spring Rolls makes 1 servings.

The ingredients for Mushroom Spring Rolls are:

1 sheet rice paper
1 leaf Boston lettuce
1/3 cup Portobello mushrooms, 1/4 in thick slices
1/8 cup, strips or slices Carrots, raw
1/8 cup Bean sprouts
1 tbs Cilantro, raw
1/8 cp Shiitake Mushrooms, sliced
1/2 tbsp Toasted Sesame Oil
1/4 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
1 tsp Rice Vinegar (Nakano)
1/8 cup, chopped Cabbage, fresh
1 tsp Kikkoman Low Sodium Soy Sauce

Here is how you make Mushroom Spring Rolls:

Marinate mushrooms in soy sauce, sesame oil, rice vinegar, and Mrs. Dash for 30 mins. Saute mushrooms until tender, but firm. Dampen rice paper with warm water so it is pliable. Lay lettuce on wrap, then add mushrooms and the rest of the vegetables and cilantro. Fold in sides, then press and roll tight like a burrito.Serving Size: 1 rollNumber of Servings: 1.0Recipe submitted by SparkPeople user AMONCELLE.

The nutritional information for Mushroom Spring Rolls is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 150.1

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 258.6 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.1 g
• Protein: 4.0 g

Mushroom Spring Rolls is Asian cuisine.

The dietary needs meet for Mushroom Spring Rolls is Vegan