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Fresh shiitake spring rolls with edible flowers and sauce on the side.

Fresh Shiitake Spring Rolls

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
Servings 6
Calories 441 kcal


dipping sauce

  • 1 cup rice wine vinegar
  • cup granulated sugar
  • 2 teaspoons sambal chile paste
  • ½ serrano pepper, seeded and minced
  • 1 garlic clove, minced
  • ¼ teaspoon peeled and minced ginger

spring rolls

  • 2 tablespoons vegetable oil
  • 8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
  • 2 ½ tablespoons tamari
  • 1 teaspoon light brown sugar
  • 24 Chamomile flowers
  • 1 head of pink radicchio, leaves pulled apart
  • 1 cup cooked cellophane noodles
  • 1 carrot, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ bunch mint leaves
  • 12 (5”) rice paper wrappers


  • For dipping sauce: Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and allow to cool completely. Stir in remaining ingredients and set aside.
  • For spring rolls: Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes. Add tamari and sugar and stir together until most of the liquid evaporates. Remove from heat.
  • To assemble: Dip rice paper wrappers in hot water for 1 to 2 minutes until soft and pliable. Lay wrapper flat onto a very lightly oiled surface. Tuck each side in by about ½ inch so you have two straight sides. Lay 2 chamomile flowers, back side up in the center of the rice wrapper and lay a leaf of radicchio over the flowers. Place a small amount of the remaining ingredients into the wrapper and tightly roll until sealed. Repeat until all wrappers and filling ingredients have been used. Serve with dipping sauce.


  • *Makes 12 Spring Rolls


Calories: 441kcalCarbohydrates: 91gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 3mgSodium: 654mgPotassium: 243mgFiber: 3gSugar: 25gVitamin A: 2319IUVitamin C: 27mgCalcium: 35mgIron: 3mg
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