Georgia Mushroom Spring Rolls with Hoisin and Cilantro Lime Dipping Sauces

This vegetarian take on Vietnamese summer rolls are inspired by our friends at The Shack of Ellijay. Find Georgia Grown mushrooms like shiitakes, oysters, and more at your favorite farmers market, produce stand, or at Atlanta area Whole Foods!

Mushroom Spring Rolls with Dipping Sauces

• 3 Cups thinly sliced shiitake and oyster mushrooms, or just shiitake
• ½ Cup julienne carrots (matchstick size)
• ½ Cup julienne red, orange or yellow peppers (matchstick size)
• 2 Jalapeño peppers, seeds removed, julienne (matchstick size)
• ½ Cup julienne scallions (matchstick size)
• Cilantro leaves
• 8 6-inch round sheets of rice paper

Marinade

• ½ Cup green peanut oil or regular peanut oil
• 6 Tablespoons fresh lime juice, about 3 limes
• 2 Teaspoons grated fresh garlic
• 1 Tablespoon grated fresh ginger
• 2 Tablespoons fish sauce
• 2 Tablespoon soy sauce
• 2 Teaspoons rice vinegar
• ½ Teaspoon chili garlic sauce

Hoisin Dipping Sauce

• 3 Tablespoons Hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon Xiaoxing cooking wine or dry sherry
• 1 Tablespoon honey
• ¼ Teaspoon grated fresh garlic

Cilantro Lime Dipping Sauce

• 2 Tablespoons green peanut oil or regular peanut oil
• 1 Tablespoon chopped cilantro
• 1 Tablespoon fresh lime juice
• 1 Tablespoon soy sauce
• ½ Teaspoon fresh grated ginger

For spring rolls, combine all ingredients except cilantro and rice paper in a bowl. Combine marinade ingredients in a separate bowl then add to mushroom mixture, tossing to coat. Let sit while making dipping sauces.

For dipping sauces, in separate bowls, combine ingredients for each sauce. Whisk to combine then set aside.

To assemble spring rolls, dip each piece of rice paper in a bowl of water, one at a time, until it just becomes pliable. Set rice paper on cutting board or work surface. Spoon 1/8^th of mushroom mixture on lower third of rice paper. Place cilantro leaves on top of mushroom mixture. Fold both sides of rice paper over ends of filling then roll up like a burrito, keeping filling snugly inside as you roll. Repeat with remaining rice paper and filling. Refrigerate until ready to use. Serve with dipping sauces. Serves 4 – 6.