Ingredients

The following ingredients have 4 Servings
  • 2 cups oyster mushrooms (250 g)
  • 1 Tbsp olive oil (15 mL)
  • ¼ tsp each salt, pepper, cumin, chili powder
  • 1 ear fresh corn (about 1 cup corn)
  • 1 15-oz can black beans (drained)
  • 1 red bell pepper (thinly sliced)
  • 1 avocado (thinly sliced)
  • 3 carrots (thinly sliced)
  • ½ cup cilantro or parsley
  • 1 cup lettuce (roughly chopped)
  • 10 to 12 spring roll papers
  • ½ cup plain Greek yogurt* (120 g)
  • ¼ cup mayonnaise* (60 g)
  • 1 Tbsp adobo sauce from a jar of chipotle peppers (15 g)
  • ¼ tsp lime juice (2 mL)

Instruction

  • Cook Mushrooms: Roughly shred mushrooms with a fork. Heat oil over medium/high in a large saute pan, then add mushrooms, salt, pepper, cumin, and chili powder. Cook for 3 to 5 minutes, or just until mushrooms begin to soften. Transfer to a bowl.
  • Rock 'n Roll: Thinly slice all veggies and arrange near your work space. Fill a shallow dish with hot water. Working one at a time, place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (like a wooden cutting board). Stack mushrooms, veggies, and herbs on the rice paper in a row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll. Cover finished summer rolls in a damp paper towel until ready to eat.
  • Serve: Combine all sauce ingredients in a small bowl and serve with spring rolls.