Coconut Mushroom Salad Rolls

These light and refreshing salad rolls combine earthy mushrooms, tender coconut, and crisp vegetables for a perfect balance of texture and flavor. A tangy sesame-lime marinade ties everything together, making each bite bright and satisfying. Fresh, nourishing, and easy to assemble, they’re a great option for a snack, appetizer, or light meal.

Chef’s Tip

Ingredients

10 crimini mushrooms, diced
1 fresh coconut (meat only), diced
2–3 heaping teaspoons grated ginger (approx. 1.5 inches of whole ginger)
3 tablespoons lime juice
2 ½ tablespoons fish sauce
2 ½ tablespoons toasted sesame oil
1 package harusame or bean thread noodles (approx. 100g)
1 carrot, peeled into thin slices
1 cucumber, peeled into thin slices
1 cup chopped spinach
⅓ cup diced cilantro
2 tablespoons diced sweet Thai basil
1 ½ avocados, sliced
4-6 rice papers wraps – 1 package of 8 ½-inch salad roll wrappers

Directions

Prepare the coconut & mushrooms: Cut the top off the coconut, drain the milk, and scoop out the meat. Dice the mushrooms and coconut into small pieces.
Prepare the noodles: Boil 4 cups of water, then turn off the heat. Add the noodles and soak until cooked. Strain, rinse with cold water, and let dry.
Marinate the mushrooms & coconut: In a bowl, mix ginger, lime juice, fish sauce, and toasted sesame oil. Stir in the coconut and mushrooms and let marinate while preparing the other ingredients.
Prepare the vegetables:
- Peel the carrot into thin strips.
- Peel the cucumber into thin slices until reaching the core.
- Chop the spinach into thin strips.
- Cut the avocado into thin slices.
Chop the noodles: Transfer the strained noodles to a bowl and cut them into smaller pieces with scissors. Stir them into the marinated mushroom mixture. Adjust seasoning with more sesame oil, lime, or fish sauce to taste.

Assembling the Rolls

Moisten a paper towel and place it on your work surface to prevent sticking.
Fill a shallow plate with warm water and dip each rice paper wrapper for 5–7 seconds until softened.
Place a small handful of carrots, cucumbers, avocado slices, spinach, and the noodle mixture down the center of the wrap.
Fold in the sides and roll tightly to seal.
Repeat with remaining ingredients and serve immediately.

Chef’s Tip

For extra crunch, add crushed roasted peanuts or cashews. If you love a bit of spice, serve these with a side of spicy almond ginger dipping sauce or drizzle with sriracha.