Categories: Asian

Ingredients

• 4 tsp sesame oil
• 7 large king oyster mushrooms, thinly sliced lengthwise
• 1 cup frozen shelled edamame, thawed
• 2 tbsp. tamari
• 1 tbsp. pure maple syrup
• 12 8-inch rice paper wraps
• 2 oz. dry brown rice vermicelli noodles, cooked
• 1 cup grated carrots
• 1 cup grated Brussels sprouts
• 1 cup thinly sliced red cabbage
• 1/2 bunch fresh basil (leaves only)
• Sauce:
• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 tsp pure maple syrup
• 2 tsp sambal oelek

Directions

1. In a large saute pan on medium-high, heat oil. Add mushrooms and saute for 10-12 minutes or until brown and slightly crispy.

2. Add edamame, tamari, and 1 tbsp. maple syrup and saute for 4 minutes more. Remove from heat.

3. In warm water, wet 1 sheet rice paper and set flat on a clean surface. Fill with mushroom mixture, noodles, carrots, Brussels sprouts, cabbage and basil. Do not overfill. Fold ends over, wrap tightly and place on a plate or in a container for storage. Repeat with remaining ingredients.

4. Prepare sauce: In a small bowl, whisk together all sauce ingredients. Serve with winter rolls.

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