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Avocado and Shiitake Mushroom Spring Rolls Recipe

Fresh avocado and pan-seared shiitake spring rolls make a light, flavorful meal. Crisp vegetables, creamy avocado, crunchy cashews, and sauced noodles create a bright mix of textures and tastes in each roll.

Recipe originally published February 27, 2013

Two avocado shiitake spring rolls on a matte black plate; one roll is sliced in two pieces to show filling: avocado, shiitake mushrooms, ramen noodles, bell pepper slices, chopped cashews.

TABLE OF CONTENTS – Jump to any section:

    1. Why you’ll love these fresh rolls
    2. Tips for making spring rolls
    3. Rice paper hydrating technique
    4. What to serve with spring rolls
    5. Jump to recipe: Avocado Shiitake Spring Rolls

Why you’ll love these spring rolls

These avocado shiitake spring rolls balance fresh, rich, and savory flavors while offering satisfying contrast in texture. They work well as a light lunch or as part of a larger meal, and they’re easy to customize.

  • The spicy almond-coconut sauce coats the noodles and doubles as a dipping sauce, adding heat and nutty flavor.
  • Fresh bell pepper gives a crisp, bright bite while avocado and cashews add creaminess and richness. Pan-seared shiitakes contribute deep, savory umami with slightly crisp edges when cooked undisturbed.
  • The combination of crunchy, creamy, and chewy elements makes each bite interesting. Once ingredients are prepped, assembly is quick—rice paper wrapping is simple with an easy hydration method.

Overhead view of ingredients for avocado shiitake spring rolls: spicy sauce, shiitake mushrooms, bell pepper, avocado, cashews, ramen noodles, round rice paper wrappers.

Tips for making fresh spring rolls

  • Mix ingredients with different flavors and textures—fresh vegetables, sauced noodles, crunchy nuts, herbs, or tofu.
  • Prep all fillings and the sauce before you start rolling.
  • Create a rolling station on a flat surface such as a cutting board or large plate; keep fillings within easy reach.
  • Place fillings in a line slightly off-center, leaving about 1½ inches clear at each short edge.
  • Fold the short sides in first so the rice paper seals, then fold the near long side up and roll tightly.
  • Follow the rice paper hydration method below for easier handling and to avoid over-softening.

Rice paper hydrating technique

Hydrating rice paper correctly makes rolling simple. Have fillings ready and a flat surface to assemble each roll.

Hold one rice paper wrapper briefly—about one second—under cool running water, flip it, and wet the other side the same way. The wrapper will still hold structure; this is ideal because it softens further while you fill and roll.

Work quickly, one wrapper at a time. Lay the hydrated paper on your flat surface, add fillings, then roll. Avoid fully submerging wrappers in water, which can make them too wet, sticky, and prone to tearing.

Four image collage showing how to roll spring rolls: line fillings just off center down the middle, fold in short sides first, then fold long side up over fillings and roll tight.

What to serve with fresh spring rolls

These rolls are perfect on their own for a light lunch, especially if you add tofu for extra protein. As a side or part of a takeout-style meal, pair them with dishes like crispy coconut tofu or vegetable fried rice. For more fresh complements, an edamame cucumber salad or plant-based “crab” cakes are great options.

Two matte black plates of avocado shiitake spring rolls; one roll is sliced in two to show filling: avocado, shiitake mushrooms, ramen noodles, bell pepper slices, chopped cashews. A small dish of spicy almond sauce sits to the side of the plates.

Avocado Shiitake Spring Rolls

Yield: six rolls

Avocado Shiitake Spring Rolls

Close up of an avocado shiitake spring roll on a matte black plate; roll is sliced in half to show filling: avocado, shiitake mushrooms, ramen noodles, bell pepper slices, chopped cashews.

These salad rolls are fresh and flavorful with crisp textures and bright spice.

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes

Ingredients

  • 1 block gluten free ramen noodle
  • 6 large shiitake mushrooms, sliced
  • 1 avocado, peeled, pitted and sliced
  • 1/3 cup raw cashew pieces
  • 6 tablespoons spicy almond-coconut sauce (plus extra for dipping)
  • 1/2 orange bell pepper, sliced into matchsticks
  • 6 rice paper wrappers

Instructions

Prepare the roll fillings

  1. Boil the ramen according to package instructions; drain and set aside to cool slightly.
  2. In a skillet over medium heat, warm olive oil or vegetable broth. Add sliced shiitakes and sauté until softened with slightly crispy edges. Remove from heat and set aside.
  3. In a small bowl, combine 6 tablespoons spicy almond-coconut sauce with the cooked noodles and cashew pieces.

Assemble and roll

  1. Hydrate one rice paper wrapper using the quick-water method described above and lay it on a flat surface.
  2. Place three avocado slices in the middle of the hydrated wrapper. Top with about 2 tablespoons of the sauced noodles.
  3. Add several shiitake slices and 4–5 bell pepper matchsticks.
  4. Fold the short edges over the filling, fold the near long edge up, and roll tightly until sealed like a burrito.

Notes

Quick tips

  • Vary fillings for different textures—add herbs, tofu, or other vegetables.
  • Work one roll at a time to keep wrappers manageable.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:
Calories: 120
Total Fat: 9g
Trans Fat: 0g
Sodium: 139mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 4g
Protein: 4g

Nutrition estimates are approximate and for informational purposes only.

© Kristina Sloggett
Cuisine: Gluten Free
/
Category: Dinner

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About Kristina

spabettieKristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vegan recipes. She turned culinary training into a library of vibrant, plant-based dishes.

spabettie / Kristina Sloggett participates in affiliate programs that may provide compensation for purchases made through endorsed links.