Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables is a non-fried spring roll recipe which is a healthy entrée meal that can be served with your favorite sauce on the side. Restaurants serve this dish with Sweet Fish sauce in the side but we can serve with regular soya sauce to chili or sweet and spicy chili sauce too. These Vietnamese Spring Roll are a wrap made using rice paper sheets stuffed with your favorite vegetables. We can also add some rice noodles or regular cooked rice along to add more nuttiness to the recipe. Rice paper rolls, Carrot (Gajjar), Cucumber, Cabbage (Patta Gobi/ Muttaikose), Portobello mushrooms, Green Bell Pepper (Capsicum), Shallot, Basil leaves, Mint Leaves (Pudina), Coriander (Dhania) Leaves, Salt and Pepper 6 Rice paper rolls , sheets 1 Carrot (Gajjar) , sliced thin lengthwise 1 Cucumber , sliced thin lengthwise 1/2 cup Cabbage (Patta Gobi/ Muttaikose) , thinly shredded 1 Portobello mushrooms , sliced thin lengthwise 1 Green Bell Pepper (Capsicum) , sliced thin lengthwise 1 Shallot , sliced thin lengthwise 12 Basil leaves 12 Mint Leaves (Pudina) Coriander (Dhania) Leaves , small bunch, finely chopped Salt and Pepper , to taste 15 20 To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.Heat a teaspoon of oil in a heavy bottomed stir fry pan. Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.Place one cooked rice wrap sheet flat on the working surface. Layer 2 leaves of basil, mint and cilantro. Layer up with little of carrots, cabbage, cucumber and sautéed vegetables.Fold from the sides and Vietnamese Rice Wraps from your side to the other end. Press the ends to make the wrap stick together.Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them.Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner.