Asian Mushroom & Kelp Noodle Rice Paper Rolls Submitted by Dominique Rizzo

Give this Asian Mushroom and Kelp Noodle Rice Paper Roll recipe a go for a very satisfying and healthy meal. It’s all vegan friendly.


Asian Mushroom and Kelp Noodle Ingredients

  • 1 Tbsp sunflower or peanut oil
  • 600 g mixed mushrooms like shitake, enoki, oyster, button
  • 1 Tbsp fresh ginger diced
  • 2 cloves garlic, minced
  • 2 cups of finely sliced bok choy
  • 3 stalks of eshallots
  • 1 cup kelp noodles, chopped
  • 1 Tbsp tamari sauce
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp lemon juice
  • Cracked black pepper

Substitute Ingredients

Kelp noodles

  • Rice noodles, soaked

 Rice Paper Rolls Ingredients

  • 1 cup Thai basil leaves
  • 1/4 cup crispy shallots
  • Snow pea sprouts
  • Rice papers
  • 1 Lebanese cucumber
  • 1 Tbsp sesame seeds, toasted


  1. Heat the sunflower oil in a saucepan over a moderate heat and sauté off the mushrooms for 2 – 3 minutes until just softened. Adding a little oil as you go, cook the mushrooms in batches adding in the ginger and garlic to the last batch and cooking it for about 2 minutes. Add this to the remainder of the mushrooms and then stir through the finely sliced bok choy and shallots while the mushrooms are still hot.
  2. Add in the noodles and the remainder of the ingredients and stir to combine leaving the mix to cool in the fridge.
  3. Soak 2 – 3 rice papers in warm to hot water for a couple of minutes until softened, drain and lay them down on a bench. Place two good teaspoons of the filling onto each paper and top with a basil leaf and some of the fried shallots, roll up the rice paper folding in the sides and adding a few snow pea sprouts into the roll as garnish. Continue with the remainder of the filling.
  4. Using a peeler peel ribbons from one small Lebanese cucumber. Wrap the cucumber around the roll and then garnish with toasted sesame seeds.
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