SOY MUSHROOM SUMMER ROLLS

Ingredients

• 500g portobello mushrooms, sliced into strips
• 10-12 rice paper spring roll wrappers
• 3 carrots, peeled and sliced into thin matchsticks
• 1 cucumber, sliced into thin matchsticks
• Handful of fresh mint, leaves removed from stems
• 1 sweetheart cabbage, thinly sliced/shredded
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• Black pepper

For the Peanut Dip

• 3 tbsp peanut butter
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 6 tbsp water
• Pinch of salt & pepper
• Optional chilli oil

Method 

1. Combine your portobello mushroom strips with the cupboard essentials for mushrooms in a large bowl, then pour into your air fryer basket. Cook at 200°C for 15 minutes, stirring halfway through.
2. Whilst the mushrooms cook, prep your carrots, cucumber, cabbage and mint.
3. Whisk together the cupboard essentials for the peanut dip. Loosen with another few tbsp of water, depending on the consistency of your peanut butter, seasoning with salt to taste.
4. To assemble the rolls, fill a large shallow dish with water. Dip one rice paper wrapper at a time for around 5-10 seconds or until just softened.
5. Add a row of soy portobello strips, then cabbage, cucumber, carrot and fresh mint. Fold the sides, then the bottom of the wrapper and roll up tightly. Repeat with the remaining wrappers and fillings.
6. Serve the rolls with the peanut dip on the side for dunking and optionally serve with some crispy chilli oil if you love a bit of heat. Enjoy!