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My Favorite Spring Rolls in a Bowl

There’s a place, here in Omaha, that has THE BEST spring rolls. It’s a little hut off of 120th and Center. And I crave them at least once a week. So with that I’ve made you my favorite spring rolls in a bowl.

 http://thecuttingedgeveg.com/2018/07/26/my-favorite-spring-rolls-in-a-bowl/

But let me tell you a bit more about these rolls bowls.

If you’ve never had a spring roll, they are basically made up of the following components: rice noodles, basil/mint, sprouts, lettuce, carrots, sometimes cucumber, an a grilled protein. This al gets rolled up into rice paper and paired with a peanut sauce that is what dreams are made of.

I’m sure 80% of love for spring rolls derives from the peanut sauce alone.



So What’s So Great About My Favorite Spring Rolls in a Bowl?

Well these babies right here…

 http://thecuttingedgeveg.com/2018/07/26/my-favorite-spring-rolls-in-a-bowl/

These babies are called oyster mushrooms. They are meaty, umami-y, and the perfect texture once grilled.

But you’ve gotta grill them some type of way. My method is this…

Preheat your cast iron grill pan with some avocado oil and lay down the shrooms. Season and place another heavy pan on top to compress them. Once you hear some sizzling you are almost ready to flip. You want there to be some dark grill marks on each side.

After they are done grilling I like to wait on the s & p and add some soy sauce or Tamari to moisten the chicken-like mushrooms and give it more flavor.

This bowl just does it for me. Everything from the chickeny mushrooms, rice noodles, fresh herbs, and that peanut sauce. You will have no regrets making any part of this recipe.


My Favorite Spring Rolls in a Bowl


makes: 6-8 servings http://thecuttingedgeveg.com/2018/07/26/my-favorite-spring-rolls-in-a-bowl/

Ingredients:

  • Green Leaf lettuce, One head
  • 3 Persian cucumbers
  • 2 carrots, ribboned
  • 1 c radish sprouts
  • 4 green onions, sliced
  • 1/2 c cilantro
  • 1/2 c basil
  • 1/4 c mint (I dont like mint but it is traditional of a spring roll)
  • 1 package rice noodles (depending on how noodley you like it
  • 6-8 bunches of oyster mushrooms, or grill them individually
  • Dressing
  • 1/2 c peanut butter
  • 2 T vegetarian hoisin sauce
  • 1 1/2 T tamari
  • 2 t sriracha
  • 1 t rice vinegar
  • 2 t maple syrup (optional)

method:

  1. Cook your noodles to package instructions. Rinse with cold water and let them cool down while you progress.
  2. Put together the dressing. Stir the peanut butter, hoisin, tamari, sriracha, rice vinegar and maple syrup. Add warm water by the tablespoonful until it is as thin as you please.
  3. Preheat a cast iron skillet or sauce pan over medium-high heat. Once hot, add some oil and place your mushrooms on the pan. Let them cook for about a minute.
  4. Take a heavy pan or lid and compress the shrooms until they have flattened out a bit. Cook for about 3 more minutes or until they are browned. Flip and repeat.
  5. Let the shrooms cool while you assemble the rest of the salad ingredients. Lay on the mushrooms sliced on a bias and enjoy!
     http://thecuttingedgeveg.com/2018/07/26/my-favorite-spring-rolls-in-a-bowl/

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