Ingredients: Rice paper rolls - sheets, Carrot (Gajjar) - sliced thin lengthwise, Cucumber - sliced thin lengthwise, cup Cabbage (Patta Gobi/ Muttaikose) - thinly shredded, Portobello mushrooms - sliced thin lengthwise, Green Bell Pepper (Capsicum) - sliced thin lengthwise, Shallot - sliced thin lengthwise, Basil leaves, Mint Leaves (Pudina), (Dhania) Leaves - small bunch, and Pepper - to taste, Vegetarian diet
Instructions: To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.Heat a teaspoon of oil in a heavy bottomed stir fry pan. Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.Place one cooked rice wrap sheet flat on the working surface. Layer 2 leaves of basil, mint and cilantro. Layer up with little of carrots, cabbage, cucumber and sautéed vegetables.Fold from the sides and Vietnamese Rice Wraps from your side to the other end. Press the ends to make the wrap stick together.Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them.Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner.