• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce, divided
  • 2 teaspoons sesame oil
  • 3 leafs red cabbage
  • 3 leafs napa cabbage
  • 2 tablespoons rice wine vinegar
  • ¼ red bell pepper
  • 1 large carrot, peeled
  • 1 medium sized cucumber, peeled
  • 4 sprigs fresh mint
  • 4 sprigs fresh cilantro
  • ¼ cup peanut butter
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 limes, juiced
  • 8 rice paper sheets
  • water

Roll up a plateful of these fresh and healthy FunGuy spring rolls this week!

These rolls are full of crunchy vegetables, sweet and salty marinated mushrooms, and served with a homemade creamy peanut dipping sauce. 

Not to mention that they are exactly what every FunGuy should be serving all summer long!

DIRECTIONS:

  1. Place the FunGuy mushrooms into a bowl with the hoisin, soy, and sesame oil. Toss well to coat the mushroom and set aside while preparing the rest of the vegetables. 
  2. Lay the red cabbage leaves on top of each other on a cutting board, roll them up, and thinly slice them. Repeat with the napa cabbage. Place the shredded cabbage into two separate bowls and pour half of the rice wine vinegar on each and toss the cabbage into the vinegar to let it coat it. Set aside. 
  3. Thinly slice the bell pepper, carrot, and cucumber into thin matchstick sized strips. Roughly chop the mint and cilantro and set aside for assembling. 
  4. In a bowl, whisk together the peanut butter, honey, soy sauce, and lime juice and set aside. 
  5. Heat a sauté pan over medium high then add the mushrooms and allow to cook 3-4 minutes or until lightly browned. Turn off the heat. 
  6. Drain the cabbage of rice vinegar and set it with the rest of the prepared vegetables. 
  7. Pour water into a large shallow dish and place a rice paper into the bowl for about 20-30 seconds, or until it starts to soften, before placing it on a clean cutting board. To assemble the spring rolls place the mushroom slices in a line about 1/3 of the way up the rice paper. Add a little carrot, pepper, cucumber, red cabbage, napa cabbage, mint, and cilantro in a line on top of the mushrooms. Fold the ends in and fold the bottom edge up and over the vegetables, pulling it in fairly tightly, but carefully so as not to rip the paper. Roll the spring roll up to seal it and set aside. Repeat with the rest of the fillings and paper. 
  8. Serve the FunGuy spring rolls with the peanut butter sauce immediately or after being chilled.  

Have a Fun meal!