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Crispy Matsutake Spring Rolls


For the spring rolls:
  • 1 1/2 cup(s) shredded cabbage
  • 1 1/2 cup(s) shredded carrots
  • 1 tbsp each black & tan sesame seeds
  • Juice of 1 lime
  • 2 cups dried crispy matsutake mushrooms - re-hydrated
  • 1 tsp coconut oil
  • handful of alfalfa sprouts
  • 12 spring roll wrappers
For the peanut dipping sauce:
  • 2 tbsp creamy peanut butter
  • 2 tbsp organic tamari
  • 1 tbsp organic rice vinegar
  • 1 tsp ground fresh chili paste
  • 1 tsp maple syrup


Finely shred the cabbage and carrots in a food processor or by hand. Place carrots and cabbage in a small mixing bowl. Add black & tan sesame seeds. Mix in lime juice and set aside.

In a medium frying pan melt coconut oil over medium high heat - add re-hydrated mushrooms and saute until crispy and golden brown. Remove from heat and set aside.

Fill a pie plate or casserole dish (large enough to completely emerge your rice paper spring roll paper) with hot water. Set up your wrapping station: Make sure to have your mushrooms, filling and alfalfa sprouts within arms reach.

Working with one spring roll wrapper at a time, submerge rice paper round into the warm water until it softens, transfer the round to the work surface. Place 2 tablespoons of the carrot/cabbage mix, a few alfalfa sprouts and 2-3 slices of mushrooms on the wrapper and roll up the spring roll.

To make the peanut dipping sauce: whisk all the ingredients in a mixing bowl until completely unified. 

Adapted from Sunday Morning Banana Pacakes Vegan Blog

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