Gluten-Free Mushroom Rice Paper Wraps

February 24, 2015

Gluten-free mushroom rice paper wraps are a hearty appetizer that will please eaters from all diets. A flavorful umami mushroom filling is encased in delicate rice paper and served with a rich peanut sauce.  Asian ingredients such as rice paper or rice noodles are naturally gluten-free but it always wise to check the package to ensure that these foodstuffs are made in a gluten-free environment.  The same must be said for soy sauce and oyster sauce.  Once you get the hang of working with rice paper, you will be making these dynamite mushroom wraps time and time again.

Gluten-Free Mushroom Rice Paper Wraps


1 tsp vegetable oil
1 medium shallot, finely chopped
1 tbsp minced fresh ginger
1 pound assorted mushrooms (portobello, cremini, button, shitake, oyster, enoki)
1 can bamboo shoots, drained
1 medium carrot, grated
2 tablespoons gluten-free soy sauce or tamari
2 tablespoons gluten-free mushroom oyster sauce
1/4 tsp dried chili flakes 
1/2 tsp cornstarch
2 teaspoons water or chicken or vegetable stock 
4 cups spinach
1/2 teaspoon sesame oil
10 rice paper wrappers
toasted sesame seeds for garnish


Step 1: Heat vegetables oil in a non-stick skillet over medium high heat. Add the shallot and ginger and saute until fragrant and appears translucent, about 3 to 5 minutes.  Add the mushrooms, bamboo shoots and carrots and continue to cook until mushrooms have browned and softened. Depending on which mushrooms you use, you might need to add some more oil to moisten the pan.

Step 2: Once the mushrooms have shrunk, add the soy sauce, oyster sauce, and chili flakes to the pan. Continue to cook the mixture for an additional 5 minutes.  In a small bowl, combine the cornstarch and water or stock and whisk until the ingredients are well incorporated.  Add the slurry to the pan and continue to cook until the sauce has slightly thickened. Fold in the spinach and sesame oil and cook until just wilted. Taste and adjust seasoning as necessary.  Remove pan from heat and set aside.

Step 3: In a bowl of warm water, submerge the rice papers one at a time until softened. Spoon the mushroom mixture in the middle and fold the wrapper around the filling as you would a burrito or egg roll. Repeat this step 9 more times. Garnish the mushroom rice paper wraps with toasted sesame seeds. Serve with peanut sauce or soy sauce for dipping.

*Note: This recipe can be vegetarian or vegan with a few simple ingredient adjustments.

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