Shiitake Mushroom Spring Rolls with Nuoc Cham Dipping Sauce

by Lisa Moore


Spring Rolls
1 Pack of Spring roll wrappers
8oz Shiitake Mushrooms, sliced thin
2ea Carrots, thinly sliced julienne
2ea Persian cucumber, thinly sliced julienne
4oz Snap peas, destemmed, thinly sliced length wise
4-5 Large Romaine leaves, cut into ribbons
Cilantro leaves, torn
Mint leaves, torn

Shiitake Marinade

1ea Lime, zested and juiced
½ C Soy Sauce or Tamari
1 pinch Sugar

Nuoc Cham Sauce
Makes approx. 1 cup
2TB White Sugar
1ea Lime, zested and juiced
1TB Rice Vinegar
1/3 C Water
2 TB Fish Sauce
1ea Garlic clove, minced
1 pinch Dried chili flakes


Spring Rolls

After slicing the shiitake mushrooms gather all of the marinade ingredients and put everything together in a bowl. Tossing the mushrooms to make sure they are well coated. Allow to sit in marinade for 15-20 min. Drain off the marinade when ready to assemble rolls.

Slice all of vegetables and organize in an easy way to gather and make the spring rolls.

To make the wrappers pliable have a bowl of very warm water, filled about 2 inches. Put one wrapper in at a time in the water, allowing them to moisten for about 30 seconds. (Do not soak the wrapper otherwise it will become overly pliable and will fall apart.)

Lay the pliable wrapper on a wet cutting board, start layering the filling in the lower third of the wrapper, beginning with the marinated mushrooms.

Fold in the sides to cover the filling. Finish rolling, to create a type of small burrito. The ends are self-sealed because of the consistency of the wrapper.

Keep a wet towel or paper towels over the rolls to prevent them from drying out. Slice each roll into 4 large bite size pieces.

Nuoc Cham Dipping Sauce

In a bowl combine sugar, lime juice and zest, rice vinegar, and water. If it is too acidic or not enough at more water a teaspoon at a time or a pinch more sugar. Stir everything together until all the sugar has been blended in.

Add fish sauce to bowl, add more or less according to your own taste. Add garlic and chili flake.

It's better for the sauce to sit for a little while so all the flavors have time to marry together.

Wine Suggestion
These fresh rolls have great texture, earthiness from the mushrooms, bright herbal flavor, and a good tart punch from the dipping sauce. They stand up well to the complex fruit profile of the wine, from citrus to apple to pear. The 2018 Oakville Fume Blanc has great structure and a roundness that is complemented by the complexity in the rolls from the mushrooms and fish sauce in the dipping sauce. Truly a light summer snack worth savoring. Bon Appetit!

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