Summer Rolls with Avocado and Cucumber Recipe
Everything you love about that Endless Summer, in a California Summer Roll
Servings: 8 rolls
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.
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Notes
Leftover California Rolls do not keep well in the refrigerator. Make only what you will eat. You can store prepared sushi rice in an air tight container in the refrigerator for up to two days.