Cucumber mushroom spring rolls



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 6-8 rice paper sheets 
  • 2 cups oyster, or wild mushrooms or mini button mushroom, diced if necessary 
  • 1 medium cucumber sliced into strips with a peeler 
  • fresh basil 
  • ramen salad crunch 

Dipping sauce 

  • 1/3 cup smooth peanut butter 
  • 1-2 tbsp soy sauce 
  • 1 tbsp honey 
  • 1 tsp sesame oil
  • hot water to smooth it out 


  1. Add the mushrooms to a pan, add a dash of water to simmer down, then add some soy sauce, a touch of honey, and sesame oil to caramelize. 
  2. Let the mushrooms cook down and cool once cooked. 
  3. Slice the cucumber slices and set aside, add some lukewarm water to a large plate, dip the rice paper in the water, drain the excess water, and place the rice paper sheet on a wooden board. 
  4. Add 2-3 slices of cucumber to the rice paper, then 2-3 tbsp of the mushrooms, fresh basil, and 1 tbsp of the ramen salad crunch. gently but quickly, fold over the edges of the rice paper, and roll up like a burrito.
  5. Brush with a bit of sesame oil and a sprinkle of sesame seeds. 
  6. Mix the dipping sauce and serve alongside the spring rolls.