Ingredients

The following ingredients have 12 Servings
  • 1/2 lb. shiitake mushrooms
  • 2 tsp. canola or peanut oil
  • 1 garlic clove, pressed or minced
  • 1 tsp. low-sodium soy sauce
  • 7 oz. thin dried rice noodles
  • 12 rice-paper wrappers, each 8 1/2 inches in diameter
  • 1 red bell pepper, seeded and thinly sliced<br>
  • 2 ripe avocados, pitted, peeled and sliced
  • 2 carrots, peeled and cut into matchsticks
  • 1 cup packed mixed fresh herb sprigs, such as mint, cilantro and basil<br>

Instruction

  • Trim the stems from the mushrooms and discard (or save for soup or stock). Cut the caps into slices; set aside.
  • In a large nonstick fry pan over medium-high heat, warm 1 1/2 tsp. of the oil. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add the mushrooms and sauté until they have released their juices, 3 to 4 minutes. Add the soy sauce and cook until the pan is dry, about 1 minute. Transfer to a bowl; set aside.
  • 
Bring a pot of water to a boil over high heat. Add the noodles, stir to separate and cook until tender, 3 to 5 minutes or according to the package instructions. Drain in a colander and rinse under cold running water. Wipe the pot dry, return the noodles to the pot and toss with the remaining 1/2 tsp. oil.
  • 
Fill a large, shallow bowl with very hot tap water. Soak the rice-paper wrappers, 1 or 2 at a time, until flexible, about 30 seconds. Shake off any excess water and stack the wrappers on a plate. Place 1 wrapper flat on a work surface. Arrange a combination of noodles, bell pepper, avocado, mushrooms, carrots and herbs across the center of the wrapper; fold the ends in over the filling and then roll up tightly from the edge closest to you. Repeat to make the remaining rolls.
  • 
Cut the rolls in half on the diagonal and serve immediately. Makes 12 rolls.
  • Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).