These Mexican Style Summer Rolls are a fresh and delicious recipe to cook up for your summer meal prepping, snacking, or dinner. Packed with fresh vegetables and dipped in a smoky chipotle sauce, you’ll forget how healthy they are as you devour the whole pile.
Clean mushrooms with a damp paper towel. Using two forks, shred roughly into pieces.
Heat oil over medium/high in a large saute pan, then add mushrooms, salt, pepper, cumin, and chili powder. Cook for 3 to 5 minutes, or just until mushrooms begin to soften. Transfer to a bowl.
Thinly slice all veggies and arrange near your work space.
Fill a shallow dish with hot water. Working one at a time, place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (like a wooden cutting board). Stack mushrooms, veggies, and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll. Cover finished summer rolls in a damp paper towel until ready to eat.
Combine all sauce ingredients in a small bowl, seasoning with salt and pepper, and serve with summer rolls.