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Mushroom Summer Rolls

While our evenings are cooler, the days are still warm and we are enjoying light, summery meals like these delicious mushroom summer rolls.

My parents have always had a table as the centerpiece of their kitchen. The kitchen was (and still is) the heart of our home.

Growing up I remember sitting around the table while my mom made summer rolls with rice wraps. We would eat them as fast as she could make them!

The bright, fresh ingredients make these mushroom summer rolls very appealing. You’ll find them just as popular with your family as they are with mine.


Mushroom Summer Rolls

We’ve recently had gorgeous organic mangoes. The deliciously sweet and sour mango dipping sauce makes the perfect accompaniment to the crunch of the mushroom summer rolls.

Mushroom Summer Rolls

Mushroom Summer Rolls

Course Main Course, Salad


For the mango dipping sauce

  • 1 large ripe mango
  • 1 tbsp rice wine vinegar
  • 1 thumb fresh ginger peeled
  • 1 chilli seeds removed
  • 1 lime juiced
  • pinch sea salt flakes
  • handful fresh basil leaves

For the rice paper rolls

  • 250 g white button mushrooms
  • 1 English cucumber julienned
  • 2 large red pepper julienned
  • 1 mango julienned
  • 3 carrots julienned
  • handful fresh basil leaves
  • 12 rice paper rolls
  • sesame seeds for sprinkling


For the mango dipping sauce

  • Place the peeled mango flesh, vinegar, ginger, chilli, lime juice, and salt in a jug. Using a stick blender blend the mixture until smooth.
  • Add the basil leaves and give it a last little whizz to break them up and distribute them throughout the sauce.
  • Keep the sauce in the fridge until serving.

For the rice paper rolls

  • Slice the buttons mushrooms very thinly using a mandolin or a sharp knife.
  • Prep the rest of your vegetables and lay them out on a tray.
  • Fill a depp edged baking tray with room-temperature water.
  • Immerse 1 rice paper wrapper in the water for about 10 seconds. Pull it up out of the water, allow the excess to drip off and lay it flat on a clean work surface.
  • Place sliced mushrooms in two rows along the centre and just below the centre of the wrapper. Top with 3 or 4 basil leaves.
  • Now place an even mix of the rest of your vegetables along the bottom row of mushrooms. Leaving gaps on the side of the wrapper.
  • Fold the bottom of the wrapper over the filling, rightly tucking it in as you go. Fold in the sides and continue to tuck and roll until you have sealed the wrapper and have a neat cylinder.
  • Place the summer rolls in between two clean and damp dishcloths.
  • Repeat with the remaining wrappers and filling.
  • Slice summer rolls in half before serving on a platter.
  • Sprinkle them with some sesame seeds and serve them alongside the mango dipping sauce.
Keyword mango dipping sauce, mushroom, mushroom summer roll, rice wrap, summer roll

For The Adults…

50ml Inverroche Classic Gin
Lemon zest
150ml tonic water
fresh edible flowers

Fill desired glass with ice, a ribbon of lemon zest, and a handful of fresh flowers. Pour in the Inverroche Classic Gin, and top with tonic.

These refreshing mushroom summer rolls, with their fresh bite and crunch, are a perfect match for the subtle citrus flavors presented in Inverroche gin. Served with a spicy and sweet mango sauce, Inverroch’s mixture of fynbos and juniper provides a subtle contrast to the vibrant flavours in each roll. The hints of ginger and chilli in the mango dipping sauce play well with the fynbos botanicals in Inverroche.


Looking for more light and healthy mushroom meals to enjoy before summer is over? Click on this LINK to go to our RECIPE section.


Happy cooking!


DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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