Mushroom Spring Rolls

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Spring roll

Not only is this dish is both beautiful and nutritious, but fresh and easy to take just about anywhere. 

Servings: 4 


2 Packages (200g) Maitake 
2 Packages (200g) Bunashimeji 
2 Asparagus stalks 
1 Bell pepper 
Green onion, 4 inches
8 large shrimp, peeled and deveined 
2 Tbsp Miso 
Salt, to taste
Pepper, to taste
8 Rice wrappers 
Seven spice blend, optional 
White Sesame seeds


  1. Separate Bunashimeji from base and divide into small sections. Do the same for Maitake. Next, in a frying pan saute mushrooms until cooked. Season with salt and pepper then add miso.
  2. Cut asparagus in half and Cut bell pepper into small strips length-wise. 
  3.  In a small pot, boil asparagus and shrimp until cooked
  4. On top of a small wet cloth, place 1 rice wrapper that has already been moistened and place ingredients and roll. Top with sesame seeds. 
  5. Enjoy with your sauce of choice 

Recipe adapted from