Portobello Mushroom + Avocado Winter Rolls with Red Curry Thai Peanut Sauce

A fresh winter twist on a spring roll classic. Sauteed portabellas rolled up with with avocados and paired perfectly with a healthy and simple Red Curry Thai Peanut Sauce.

2 large portobello mushroom caps
1 1/2 tablespoons coconut oil
4 – 5 cloves of garlic, minced or grated
3 tablespoons rice vinegar
1/4 teaspoon sea salt
1/4 teaspoon crushed red pepper {optional}
6 ounces rice noodles
8 – 10 spring roll wrappers
1 avocado, sliced
1 – 2 lacinato kale leaves, cut into strips
fresh mint leaves

View the full recipe at With Food + Love →