Thai-Style Rice Paper Rolls with Grilled Mushrooms, Avocado, and Pickled Onions
Delicate rice paper rolls filled with tender grilled mushrooms, creamy avocado, and tangy pickled onions, served with a zesty lime dipping sauce and steamed cauliflower. This vibrant Thai-inspired dish combines fresh herbs and simple ingredients for a light yet satisfying meal.
- Prep
- 15 min
- Cook
- 10 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Thai
Ingredients
- 12sheetsRice paper
- 1lbMushrooms, sliced into 1/4-inch thick strips
- 2wholeAvocado, pitted, peeled, and sliced lengthwise
- 1mediumOnion, thinly sliced into rings
- 2cupsRice vermicelli, cooked and cooled
- 1lbCauliflower, cut into florets
- 1cupFresh basil, leaves picked and loosely packed
- 0.5cupFresh coriander, leaves picked and loosely packed
- 2tbspsFresh thyme, leaves picked
- 0.25cupRice, uncooked, for lime dipping sauce base
- 0.25cupCouscous, uncooked, for sauce thickening
- 1cupPasta water, from cooking pasta, reserved
Step-by-Step
- 1
Cook rice vermicelli according to package directions, drain, rinse with cold water, and set aside to cool completely. This will be your roll filling base.
8m - 2
Prepare the pickled onions by placing thinly sliced onion rings in a bowl. Cover with equal parts rice vinegar and water (approximately 0.5 cup each) with a pinch of salt and let sit for at least 10 minutes while you prepare other ingredients.
10m - 3
Heat a grill pan or skillet over medium-high heat. Grill the mushroom slices for 2-3 minutes per side until golden and tender, seasoning lightly with salt and pepper. Transfer to a plate and let cool slightly.
5mmedium-high heat - 4
Steam the cauliflower florets in a steamer basket or pot with 1 inch of water for 5-7 minutes until tender-crisp. Season with salt and pepper, then set aside on a serving platter.
7m - 5
Prepare the lime dipping sauce by combining cooked rice (cooled), couscous, fresh basil, coriander, and thyme in a blender with 0.75 cups of the reserved pasta water and juice from 2 limes. Blend until smooth and herbaceous, adjusting consistency with additional water if needed. Strain through fine mesh if desired for smoother texture.
5m - 6
Fill a shallow bowl with warm water. Dip one rice paper sheet into the water for 3-4 seconds until pliable but still firm. Place on a clean work surface and arrange filling in the center: a small handful of cooled rice vermicelli, 2-3 mushroom slices, 2-3 avocado slices, a few pickled onion rings, and a pinch each of fresh basil, coriander, and thyme.
1m - 7
Fold the bottom edge of the rice paper over the filling, then fold in the left and right sides, and finally roll tightly away from you to create a compact cylinder. Place seam-side down on a serving platter. Repeat with remaining rice papers and filling.
8m - 8
Arrange completed rolls on a serving platter alongside the steamed cauliflower. Pour the lime herb dipping sauce into small bowls for serving. Serve immediately while rolls are still fresh and the sauce is cool.
2m