7 large king oyster mushrooms, thinly sliced lengthwise
1 cup frozen shelled edamame, thawed
2 tbsp reduced-sodium tamari
1 tbsp pure maple syrup
12 8-inch rice paper wraps
2 oz dry brown rice vermicelli noodles, cooked
1 cup grated carrots
1 cup grated Brussels sprouts
1 cup thinly sliced red cabbage
½ bunch fresh basil (leaves only)
½ cup hoisin sauce
¼ cup rice vinegar
2 tsp pure maple syrup
2 tsp sambal oelek
In a large sauté pan on medium-high, heat oil. Add mushrooms and sauté for 10 to 12 minutes or until brown and slightly crispy.
Add edamame, tamari and 1 tbsp maple syrup and sauté for 4 minutes more. Remove from heat.
In warm water, wet 1 sheet rice paper and set flat on a clean surface. Fill with mushroom mixture, noodles, carrots, Brussels sprouts, cabbage and basil. Do not overfill. Fold ends over, wrap tightly and place on a plate or in a container for storage. Repeat with remaining ingredients. (TIP: If stacking rolls, place a piece of parchment paper between layers.)
Prepare sauce: In a small bowl, whisk together all sauce ingredients. Serve with winter rolls.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.