Go Back
A beautifully styled food photograph showing fresh spring rolls arranged on a dark ceramic plate placed on a woven bamboo placemat. The translucent rice paper wraps reveal colorful fillings of julienned carrots, fresh green herbs, and vegetables. The scene is set on a rustic wooden table in a traditional kitchen with dark walls, featuring hanging woven baskets, wooden cooking utensils, a mortar and pestle, and bowls of fresh ingredients including leafy greens and what appears to be crushed peanuts or spices. Warm, natural lighting streams through a window, creating an authentic, homey atmosphere that emphasizes the fresh, healthy nature of the dish.
Print Pin

Lao-Inspired Fresh Spring Rolls with Shiitake and Edamame

Beat the heat with these vibrant, refreshing Lao-inspired spring rolls! Packed with fresh veggies, savory shiitake, and edamame, they’re the perfect light and delicious plant-based meal for a sizzling summer day.
Course Main Course
Cuisine Lao, Vietnamese
Diet Vegan
Keyword spring rolls
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 3
Calories 483kcal
Author Claude 4.0 Sonnet Thinking

Equipment

  • Large mixing bowl
  • Small saucepan
  • Sharp knife
  • cutting board
  • Large shallow dish (for soaking rice paper)
  • Clean kitchen towels
  • Small mixing bowls for dipping sauce

Ingredients

  • 6 rice paper rounds 22cm diameter
  • 75 g rice vermicelli noodles dry
  • 150 g fresh shiitake mushrooms stems removed and sliced thin
  • 150 g shelled edamame frozen, thawed
  • 1 medium avocado sliced into strips
  • 6 large butter lettuce leaves
  • 2 medium carrots julienned
  • 1 cucumber julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 clove garlic minced

For the dipping sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger minced
  • 1 teaspoon brown sugar
  • 1 green onion finely chopped

Instructions

  • Cook rice vermicelli according to package directions, drain and rinse with cold water, set aside
  • Heat 1 tablespoon sesame oil in saucepan over medium heat
  • Sauté shiitake mushrooms with minced garlic and soy sauce for 5-6 minutes until tender, let cool
  • Prepare all vegetables by washing lettuce leaves, julienning carrots and cucumber into matchstick pieces
  • Slice avocado into thin strips just before assembly
  • Mix all dipping sauce ingredients in a small bowl, whisk until sugar dissolves
  • Fill large shallow dish with warm water for soaking rice paper
  • Working with one rice paper at a time, soak for 30 seconds until pliable
  • Place rice paper on damp kitchen towel, layer bottom third with lettuce leaf
  • Add small portion of noodles, mushrooms, edamame, vegetables, herbs, and 2-3 avocado strips
  • Fold bottom edge over filling, fold in sides, then roll tightly from bottom to top
  • Repeat with remaining ingredients to make 6 rolls total
  • Cut each roll in half diagonally before serving

Notes

Serving suggestions:
Serve immediately with the tangy dipping sauce. Arrange rolls on a platter with extra fresh herbs and lime wedges. Best enjoyed fresh within 2 hours of preparation.
For this refreshing Lao-inspired spring roll meal, a light and crisp alcoholic drink that pairs beautifully is a chilled dry Riesling from Germany. Its bright acidity and subtle fruitiness will complement the fresh herbs, shiitake mushrooms, and the tangy dipping sauce without overpowering the delicate flavors. For an alcohol-free option, a simple yet elegant lemongrass and ginger iced tea works wonders: just steep fresh lemongrass stalks and sliced ginger in hot water, chill, then serve over ice with a squeeze of lime. Both drinks are easy to prepare, cooling, and enhance the vibrant, herbaceous notes of the spring rolls—perfect for hot summer days.
 
Allergens:
  • Soybeans: This allergen is present in the edamame and the soy sauce.
  • Sesame: This is found in the sesame oil used in both the filling and the dipping sauce.
  • Cereals containing gluten (Wheat): Many traditional soy sauces are brewed with wheat. To make this recipe gluten-free, a gluten-free tamari or a soy sauce specifically labeled as gluten-free should be used.
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
  • Not a hotspot, but the combination of several ingredients with moderate carbon footprints results in a total emission intensity slightly larger than our "50% lower than the European average" target
 
Sustainability tips:
  • Fresh herbs often come in large bunches that can wilt quickly. To save leftovers, you can chop them finely, place them in an ice cube tray with a bit of water or oil, and freeze. These herb cubes are perfect for adding instant flavor to future meals.
  • If you have leftover filling ingredients, they can be transformed into another delicious meal. Toss them into a quick stir-fry with rice or use them as a topping for a salad. The leftover dipping sauce also makes a wonderful dressing.
  • Walk or bike to the supermarket and farmer’s market
  • Buy avocados grown within Europe (e.g., southern Spain) or any that state “sea-freighted” on the label, and to enjoy them only when in season.
  • Prioritize vegetables grown locally and in-season to cut transport emissions.
  • Make your guinea pigs 🐹 happy by giving them any remaining herbs, veggies and carrot greens
  • Compost food scraps to reduce methane emissions from landfills and create nutrient-rich soil for gardening