January 31, 2014 7

Portobello + Avocado Spring Rolls with Red Curry Thai Peanut Sauce

avocado-spring-rolls (2)
Believe it or not, for my whole life, up until a couple years ago, I loathed mushrooms. The very thought of them totally and utterly grossed me out. I know what you’re thinking…aren’t I a self-proclaimed veggie lover, plant cherisher, vegetable pusher of sorts? I’m supposed to love ALL vegetables. And I think now I do, but I didn’t always.

Like it or not, mushrooms were flooding my kitchen this winter via my CSA deliveries. Each week, there they were again. I stared at them with disgust and they glared right back at me. For the first whole year of our CSA I refused to deal with this issue. I would sauteed them up for Chris but I still couldn’t stand them.

I actually even hated the smell of them. It was like this for forever and then one day I just started eating them, very slowly, small amounts at a time. They started to grow on me, but not like on me, on me, that would be weird. Now I kinda dig em’. I don’t think I’m ready to go full on portobello mushroom burger or anything, but I’m getting there.

Also – spring rolls – yeah, they’re super easy to make. I don’t know why, but I’ve always been so intimated by this process. Turns out, they’re a breeze. Now look at me go – I’m slicin’, sautein’, rollin’ + eatin’ up these beautiful Portobello + Avocado Spring Rolls. And the sauce? To die. Now go dig in, thank me later.

avocado-spring-rolls (1)

Portobello + Avocado Spring Rolls

Notes: makes enough for 4 people and this recipe can be easily doubled.


  • 2 large portobello mushroom caps
  • 1 1/2 tablespoons coconut oil
  • 4 – 5 cloves of garlic, minced or grated
  • 3 tablespoons rice vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper {optional}
  • 6 ounces rice noodles, I used Annie Chun’s Brown Rice Noodles
  • 8 – 10 spring roll wrappers, I used Blue Dragon Spring Roll Wrappers
  • 1 avocado, sliced
  • 1 – 2 lacinato kale leaves, cut into strips
  • fresh mint leaves

Lightly wash the portobello caps, slice them into 1/4 inch thick pieces. In a large saute pan heat the coconut oil over low flame. Add in the mushrooms, garlic, rice vinegar, sea salt + crushed red pepper. Saute for about 5 minutes or until the mushrooms become soft and cook through. When they’re done cooking set aside and allow to cool down to room temperature.

In a medium pot bring some water to a boil and cook your noodles based on the package instructions. Drain and rinse with cool water.

To assemble the rolls, take a bowl of warm water and dip the rice wrapper into it for about 15 seconds, until it’s pliable then layer on some rice noodles, kale strips, an avocado slice, a few mint leaves + thin layer of mushrooms and roll as if you were rolling up a burrito. Don’t let this part intimidate you, it’s actually quite easy.

Click here for some more instructions on How to Make Spring Rolls.

Red Curry Thai Peanut Sauce

Notes: This yields about 1 cup. It can be stored in an airtight container in the refrigerator for about a week.


  • 1 cup canned light coconut milk
  • 1 tablespoon red curry paste, I used Thai Kitchen Red Curry Paste
  • 2 tablespoons all natural, no sugar or salt added peanut butter
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • pinch of sea salt

Combine all of the ingredients in a small pan, whisk together over a low flame. Bring to a gentle boil and reduce heat to simmering.

For about 10 minutes simmer on low and stir occasionally, the sauce will start to thicken.

7 Responses to "Portobello + Avocado Spring Rolls with Red Curry Thai Peanut Sauce"

  1. Reply


    January 31, 2014 at 5:59 pm

    Hi Sherrie!
    Wow-Thai inspired spring roll with mushrooms & avocados??
    Yes, please!! Very eager to get in the kitchen and make these!!
    Thank you for your always simple yet delicious treats that fulfill the taste buds and soothe the soul! =)

  2. Reply


    February 1, 2014 at 10:12 am

    Isn’t it awesome how you can just suddenly start to like something? I always loved mushrooms, but I only recently started to actually like beets.
    These winter rolls look amazing, and since I have both rice noodles and spring roll wrapers on hand I could make them soon. The peanut sauce to go with them sounds delicious, too.

    • Reply


      February 1, 2014 at 5:06 pm

      YES! It’s totally awesome, it’s like a whole new world is waiting for me to explore.
      Do make these soon, you won’t forget it :)

  3. Reply

    Gina @ So Let's Hang Out

    February 3, 2014 at 7:46 pm

    Red Curry Peanut Sauce? You’re a genius.

  4. Reply


    February 6, 2014 at 1:19 am

    This looks amazing! I have bookmarked it. An interesting bit of info that I feel is worth spreading, is that mushrooms are not a vegetable. In fact they are not even in the Plant Kingdom. Mushroom, fungus, yeasts, etc. have their own kingdom called Fungi (so, maybe no surprise that the veggie lover hasn’t embraced them!). I personally LOVE mushrooms, and once you begin looking into the world of fungi, you’ll find how incredibly beneficial (and tasty) so many of them are.

  5. Pingback: 27 Easy Vegan Meal Ideas that Are just Perfect for "Meatless Monday" | Healthy Food MindHealthy Food Mind

  6. Reply

    Gaby Dalkin

    November 12, 2014 at 2:14 pm

    OBSESSED with spring rolls! And mushrooms! Can’t wait to combine my two favorite things!

Submit a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

© 2013 - 2015 With Food + Love | Sherrie Castellano | Warm Pixel Science