Filled with crunchy cucumber, creamy avocado, and umami-rich garlic-sautéed mushrooms that shred like crab, these California Summer Rolls are so refreshing and perfect as an appetizer, snack, or light meal. Shall we?
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What are California Summer Rolls?
California Summer Rolls are the what you get when you take the perfect filling combination of the sushi bar favorite, California roll—avocado, cucumber, and crab—and roll them up like a fresh summer roll inside a thin rice paper wrapper.
Instead of actual crab in classic California rolls which weirdly enough, is supposed to be imitation crab, this recipe for California Summer Rolls uses mushrooms. Specifically, we're using lion's mane mushrooms in place of the imitation crab because they have a subtle undertone of seafood flavor, and shred apart so they look like crab, too. And to be honest, don't mushrooms add a more California vibe to California Summer Rolls than fake crab, anyway?
What Ingredients You Need for California Summer Rolls
Refrigerator/fresh ingredients for California Summer Rolls
- garlic
- lion's mane mushrooms
- avocado
- cucumber
- butter lettuce
Pantry/dry Ingredients for California Summer Rolls
- tamari or soy sauce
- rice paper
- sesame seeds
- sushi nori - optional
Dipping Sauces to Serve, buy or make:
- Hoisin Dipping Sauce
- Garlic Ginger Chili Sauce
- Fish Sauce Vinaigrette
California is Always in Season
Is it a California Summer Roll because it's based on a California sushi roll, or is it a California Summer Roll because all of the ingredients are grown in California?
Both!
Aside from the very obvious fact that I live here in the Golden State, I love California for its produce, both the variety across the seasons and the sheer volume. Because of the state's long, north-south geographical shape and varied topography, California has multitudes of growing climates that support not only different crops suited to different regions, but the same crop in different regions in different seasons.
For example, lettuces and leafy greens, one of the main ingredients in any summer roll, grow in northern regions of California like Santa Cruz in the warmth of spring/summer, and continue to grow through the winter in the Imperial Valley in southern California. That means lettuces and leafy greens, along with all the brassicas, carrots, most citrus, and certain other crops are in season and available to the rest of the country year-round.
Speaking of Santa Cruz...My (now annual) agri-tour with my pals at California Grown was in Santa Cruz this past Spring. We met farmers and learned about crops that grow in that region like artichokes, sweet potatoes at Sea to Sky Farm, garlic from Christopher Ranch and mushrooms from Far West Fungi, all of which are year-round crops in California.
The garlic farm visit and revisit of specialty mushrooms inspired this recipe for California Summer Rolls. If ever there was confusion about whether these are "spring rolls" or "summer rolls," in California we should just call them year-round rolls.
For a visual guide to the seasonality of key crops in California check out California Grown's Eat the Seasons chart. You can download and print it. And check out this article for more information and nerdy statistics on California-grown produce.
Best Mushrooms for Summer Rolls
For this recipe, I use lion's mane mushrooms, pictured above, for their supposed subtle seafood flavor and texture that shreds apart like crab, which makes them a great plant-based or crustacean-allergy substitute for seafood. I use them in place of crab, or imitation crab as the authentic case may be, in recipes or dishes like plant-based California rolls, California Roll Bowls and Asian Garlic Noodles with Crab.
To be honest, I personally haven’t noticed that lion's mane mushrooms, or any mushrooms for that matter, taste like seafood. Lion’s mane mushrooms taste, well, like a mushroom. They are milder than shiitake mushrooms, but more intensely “mushroom-y” than a regular white mushroom.
If you don't have access to lion's mane mushrooms, you can use any flavor-forward mushroom. Shiitake mushrooms are a great substitute for their deep umami flavor and seem to be the most widely available of the cool mushrooms. Oyster mushrooms, milder in flavor than shiitakes, shred apart and have that similar texture and look as crab.
Most cultivated mushrooms—from culinary mushrooms like shiitake mushrooms and oyster mushrooms to functional mushrooms like reishi and turkey tail—grow in climate-controlled indoor environments. This means that cultivated mushrooms are available year-round!
I learned about specialty mushrooms, including the lion’s mane mushrooms in this recipe, after visiting specialty mushroom farmer Far West Fungi in Monterey County a few years ago. If you’re in the San Francisco Bay Area, you can find Far West Fungi at their own store in the Ferry Plaza Market or at other weekly farmers markets in the surrounding area. During my most recent agri-tour, we were re-introduced to Far West Fungi because they have their own boutique and café in downtown Santa Cruz!
Lucky for me down in Los Angeles, I am able to find Far West Fungi lion’s mane, along with shiitakes and oyster mushrooms, in my local grocery store.
Best Mushroom Recipes
- California Rolls, made vegetarian!
- Sauteed Lion's Mane Mushrooms
- Asian Garlic Noodles with Mushrooms
- Soba Noodle Soup with Shiitake Mushrooms
Additional Ingredients Notes and Resources
Tamari. Tamari is a Japanese soy-based sauce, and generally fermented without wheat, so it is gluten-free. If you can tolerate gluten, you can use regular soy sauce. This is the organic brand of tamari I use, available at Whole Foods and online.
Rice Paper. Rice paper, called bánh tráng, are thin sheets made of rice flour and water. Sometimes they include tapioca to make them sturdier and easier to roll. For these Summer Rolls, get plain, round rice paper wrappers that are at least 8½ inches (22 cm) in diameter. Slightly larger 10 inches will be even easier to roll. You can find rice paper wrappers at most Asian grocery stores in the same aisle with pasta/noodles. Dishes that use rice paper wrappers are so popular now, even my regular grocery store carries a small selection of them!
Toasted Sesame Seeds. Sesame seeds add some texture and when toasted, a layer of umami. Make sure the seeds are toasted, otherwise toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.
Nori/Seaweed - optional. Nori are the sheets of dried seaweed used to wrap up the sushi hand rolls. Use a high quality nori to make sure it stays crispy, not chewy. This brand is the best one, validated by a few local sushi chefs. It is available at Japanese markets, online, and in some Whole Foods. As a side note, though not technically California Grown, nori and other seaweed "grows" in the waters off the coast of California!
Are Summer Rolls Healthy?
Yes, yes, absolutely yes Summer Rolls, filled with fresh vegetables, are nutrient-dense and for most lifestyles, are very healthy! To be honest, I can't really think of a case in which Summer Rolls would not be healthy, barring the usual allergies, sensitivities, etc. Let's get into the individual components' health offerings:
Lion's Mane Mushrooms. If the photos make lion’s mane mushroom look like a brain, well, maybe that’s a good way to remember one of its most important health benefits: brain-protective effects. Studies have shown that compounds in lion's mane mushrooms can protect against Alzheimer’s disease, stimulate the growth of new brain cells, and protect existing nerve cells.
Like other mushrooms, lion's mane contains antioxidants and other compounds that make them anti-inflammatory and immune-supporting. Beta-glucans in lion’s mane are a prebiotic soluble fiber which has been shown to promotes gut health and in-turn reduce the risk of heart disease.
Garlic. Do we even have to spell out the health benefits of garlic? Most of the health benefits of garlic come from sulfur compounds like allicin.
Avocado. When we talk about the health benefits of avocado, we are almost always talking about the health benefits of the natural, plant-based omega 3 fatty acids, the all-star anti-inflammatory compound associated with supporting gut health and reducing the risk of heart disease, diabetes, and other inflammation-induced diseases. Avocado is one of the highest concentration, highest quality plant sources of omega-3 fatty acids.
Cucumber. Cucumber is low in calories and fat, and high in water content and fiber, making them ultra-hydrating and great for gut health.
Health and Dietary Considerations of Summer Rolls
As published, this recipe for Summer Rolls is:
- 100% plant-based, suitable for vegans
- vegetarian
- dairy-free
- refined sugar-free
- gluten-free and wheat-free (as long as you take care to use gluten-free tamari or soy sauce)
Instructions for How to Make Summer Rolls
The key to making perfect Summer Rolls is to have everything—rice papers, dipping water, and all the fillings—prepped and set up before starting.
Cook the mushrooms first, which takes just a few minutes to cook on the stovetop. Wash, prep, and slice, the rest of the ingredients while the mushrooms cook.
Cook Mushrooms First
Heat a frying pan over medium heat. When the pan is hot, swirl 1 tablespoon oil to coat the pan. Add minced garlic and cook until garlic is translucent and fragrant, about 2 minutes.
Shred the lion's mane mushroom into ½-inch wide strips.
Add shredded lion's mane mushrooms to the pan with the garlic and sauté. Allow the mushrooms to brown at their edges. This will take about 5-7 minutes.
Drizzle tamari or soy sauce over the mushrooms in the pan. Stir fry until fragrant and the mushrooms have developed a deep brown color. Remove mushrooms from heat.
How to Roll Summer Rolls
The key to rolling Summer Rolls in the easiest way is to set up everything—rice paper, water for dipping, cooked mushrooms, and sliced fresh vegetables—before starting.
Dip, not soak, one sheet of rice paper in water, shake off excess water, and lay sheet down on cutting board or clean kitchen towel on a flat surface. It's ok if the rice paper is a little stiff; it will soften within a few seconds.
Lay one lettuce leaf on the rice paper about ⅓ of the way away from you.
Arrange a line of 4-6 avocado slices, then cucumber slices, then about 2 tablespoons of the cooked mushrooms over the butter lettuce leaf.
Carefully lift the edge closest to you over the avocado cucumber and mushrooms. Gently pull the edge over the ingredients, then fold the side ends of rice paper over each side.
Continue rolling the Summer Roll into a cylinder. The far edge of the rice paper should “seal” closed on its own. Sprinkle outside with toasted sesame seeds if using.
Place finished roll on platter while rolling the rest. If you are taking your time, or it's particularly dry air, lay a lightly damp paper towel or clean kitchen towel over the rolls to keep them from drying out.
Pro Tips and Techniques for the Best Summer Rolls
- Set-up: I might have already mentioned at least three times making sure everything is set up before you start rolling. That's because it's that important, so here's the fourth time I'm mentioning that you make sure everything is set up before you start rolling
- Dip, Not Soak. Dip your rice paper in the water and immediately remove it and set it on your work surface, even if it still feels a little stiff. You do not need to soak the rice paper in the water. It does not take a lot of water for the rice paper to soften.
- Less is More. Less filling is better (and easier!) to roll than too much, which will be more difficult to roll, and might tear through the rice paper.
Can I Make Ingredient Substitutions?
Other Mushrooms for Lion's Mane. YES! Use whatever mushrooms are available to you, and take advantage of the opportunity to try some varieties you haven't tried before! Though other mushrooms may not have the same "shredding" texture now the exact same flavor as lion's mane, they will still have that awesome umami quality of all mushrooms. Try maitake (hen of the woods), any of the many types of oyster mushrooms, king trumpet (actually a type of oyster mushrooms), and shiitake mushrooms! You can even mix and match.
How to Substitute Garlic Powder for Fresh Garlic. While fresh garlic is always preferred when cooking, garlic powder will work if that's all you have. Use ¼ teaspoon garlic powder for 1 clove of garlic, so for this recipe, 1 to 1½ teaspoons garlic powder.
Advance Prep, Leftovers, and Storage
Summer Rolls are best eaten immediately after they are made, as the rice papers will either dry out and/or toughen. This is especially the case for this recipe because it has fresh avocado in it.
So make the Summer Rolls just before you plan to serve and eat. Even better is to incorporate the making of the Summer Rolls into the meal and eat as you roll!
Tools and Equipment
- Rice paper dipping bowl, a uni-jobber specifically designed for holding rice paper and water for dipping
- Flour-sack kitchen towels, the best no-lint texture
- Mushroom cleaning brush
- Garlic press
- Ceramic garlic grater
- Cast iron skillet, the one I have had FOR YEARS and will pass down to my heirs
- Japanese mandoline
- Chef's knife worth every bourgie penny
- Wooden cutting board, extra large surface area and sturdy that I use every day.
- Mini ¼-cup liquid measuring cup
- Measuring spoons specifically stainless steel, narrow so they fit into spice jars!
Best Wine Pairing with Summer Rolls
As is the case with almost all food, wines with sharp acidity and lower alcohol levels are best with California Summer Rolls. As far as specific flavors, you have a couple of directions you can follow for wine pairing with Summer Rolls. Either take the lead of the garlicky, umami-rich mushrooms in the Summer Rolls, or follow the flavors in the accompanying dipping sauces, which vary pretty widely in terms of flavor and texture.
The wines we had with dinner on the agri-tour were from California with a specific focus on sustainability, my specific bottle recommendations are from certified sustainable producers.
Sparkling Wine. To cut through the garlicky richness in terms of both flavor and texture of the mushrooms, a light, bright sparkling wine will always do the trick. And since we're in California:
- Domaine Chandon 'Etoile' Brut, Sonoma, CA
- Sparkling Rosé from Sunny with a Chance of Flowers, Monterey, low ABV
- Goat Bubbles from Flying Goat Cellars in Lompoc, Santa Barbara County (not certified sustainable, but recommended by the always highly reliable KC of G-FreeFoodie)
Acidic, Dry White Wines. Pairing wine with any fresh vegetable-forward dish usually depends first and foremost on the sauce or dressing. Vinaigrettes, like the Fish Sauce Vinaigrette, call for a tart wine to stand up to the acid of the dressing. Both Sauvignon Blanc and rosé fit the bill here, especially bottles that have undertones of citrus. Hoisin Dipping Sauce is rich, subtly sweet and would do well with a richer sparkling wine.
Acid cuts through the buttery-ness of avocado, and certain white wines have a lemon, lime, or other citrus undertone. Generally, California Sauvignon Blanc has these qualities, and those from the Central Coast, where much of California avocado farms are located, also have very subtle floral aromas that work with the other components of the Summer Rolls. What grows together in California, goes together!
Best Dipping Sauces for Spring Rolls and Beyond
There is nothing I like better than meal that's built around dips, so here are a few to consider:
- Homemade Hoisin Dipping Sauce
- Fish Sauce Vinaigrette aka Nuoc Cham, a quintessential spring roll dip
- Peanut Sauce
- Miso Ginger, salad dressing or dip!
- Bibimbap Sauce, mix into bibimbap or use as a spicy dip!
Summer Rolls with Avocado and Cucumber Recipe
Ingredients
for Garlic-Sautéed Mushrooms
- 2 tablespoons avocado oil or other neutral flavored cooking oil
- 2-3 cloves garlic, finely minced
- 12-16 ounces lion’s mane mushrooms shredded and cooked (see recipe below)
- 2 teasponns tamari
for Summer Rolls
- 8 sheets rice paper (10-12 inch diameter)
- 8 leaves butter lettuce from 1 large head
- 2 large firm-ripe avocado sliced length-wise into ¼-inch thin strips
- 4 Persian cucumbers sliced into long, ¼-inch thin strips
- 2 tablespoons toasted sesame seeds
to serve, any or all of:
- Supernatural Hoisin Dipping Sauce
- Garlic Ginger Chili Sauce
- Fish Sauce Vinaigrette
Instructions
Cook Garlic-Sautéed Mushrooms
- If you haven't already, wash and dry lion's mane mushroom and remove any dried or browned bits from the base of the either with a knife or by simply pulling off with your hands. Shred the lion's mane mushroom into ½-inch wide strips.
- Heat a frying pan over medium heat. Swirl in avocado oil to coat the bottom of the pan. Add minced garlic and cook until just translucent and fragrant, about 1 minute. Do not brown the garlic.
- Add shredded lion's mane mushroom to the pan with garlic. Allow the mushrooms to brown at their edges. This will take about 5-7 minutes. Drizzle tamari or soy sauce over the mushrooms in the pan. Stir fry until fragrant and the mushrooms have developed a deep brown color. Remove mushrooms from heat.
Make Summer Rolls
- Dip one sheet of rice paper in water, shake off excess water, and lay sheet down on cutting board or clean kitchen towel on a flat surface. Do not let the rice paper soak in the water.
- Lay one butter lettuce leaf on the rice paper about ⅓ of the way away from you.
- Arrange a line of 4-6 avocado slices, then cucumber slices, then about 2 tablespoons of the cooked mushrooms over the butter lettuce leaf.
- Carefully lift the edge closest to you over the avocado cucumber and mushrooms. Gently pull the edge over the ingredients, then fold the side ends of rice paper over each side.
- Sprinkle toasted sesame seeds onto the inside of the rice paper that hasn't been rolled yet. It will show through the rice paper on the outside once rolled. Then continue rolling the Summer Roll into a cylinder. The far edge of the rice paper should “seal” closed on its own.
- Place finished roll on platter while rolling the rest. If you are taking your time, or it's particularly dry air, lay a lightly damp paper towel or clean kitchen towel over the rolls to keep them from drying out.
Cut California Summer Rolls
- Once you've made all the Summer Rolls, cut each roll into 3-inch wide pieces, about 2-4 pieces from each roll depending on how big your rolls are.
- Serve with small bowls of dipping sauce along with pickled ginger alongside.
Notes
Friends from California Grown share their best recipes, too. Check them out below:
- Lion's Mane Mushroom "Steaks" from California Grown
- Pozole Blanco with lion's mane and shiitake mushrooms by Kate of ¡Hola Jalapeño!
- Wild Mushroom Cauliflower "Risotto" that's keto! by Irvin of Eat the Love
- Creamy Mushroom Chicken by Britney Breaks Bread
- Displaced Housewife, Rebecca's Mushroom Pizza
- Mushroom Galette by Bakes by Brown Sugar
This post sponsored by California Grown. All opinions are our own. Thank you for supporting our partners who keep The Delicious Life well fed!
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