These easy peanut summer rolls are a great appetizer or snack! Use your favorite veggies and herbs here. Cilantro, thinly sliced cucumber, or bean sprouts would all be good additions.
Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.
One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
Serve with extra peanut sauce and tamari for dipping.
Notes
*You can find spring roll wrappers at Asian markets or in the Asian section of your grocery store.