Mushroom Bulgogi Spring Rolls

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These delicious mushroom bulgogi spring rolls are a more portable version of bulgogi, a Korean meat-based dish served in lettuce leaves. The mushrooms are grilled to perfection after marinating in the sweet and salty mixture for a little while (or overnight) and then chopped into strips.

Mushroom Bulgogi Spring Rolls [Vegan]


For the Marinade:

  • 2 tablespoons vegetable broth
  • 1 1/2 tablespoons reduced-sodium tamari
  • 1 tablespoon date paste or sugar (see notes)
  • 1/2 medium apple, cored and chopped
  • 2 medium garlic cloves
  • 4 Portobello mushrooms, stems removed and gills scraped out

For the Sauce:

  • 2 tablespoons hot water
  • 1 tablespoons doenjang or dark miso
  • 1 tablespoon date paste or sugar
  • 1-2 teaspoons gochujang orSriracha
  • 1 teaspoon toasted sesame seeds

For the Rolls:

  • 8 (9-inch) spring roll wrappers
  • 8 lettuce leaves
  • 1 large carrot, julienned
  • 3 scallions, minced
  • 4 ounces dry rice noodles or udon, cooked and cooled under running water, reserve the hot water for the spring rollwrappers


  1. Combine the broth, tamari, sweetener, apple, and garlic in a small blender. Blend until smooth. Transfer to a shallow pan and add the mushrooms. Coat well and set aside to marinade, from 10-60 minutes.
  2. Heat a grill pan over medium heat for 4 minutes. Spray with oil and add the mushrooms. Cook, about 4 minutes per side, basting as needed. Remove from the heat and set aside to cool. When cool, cut into strips.
  3. Make the sauce by combining the hot water, doenjang, sweetener, gochujang and sesame seeds in a small bowl. Mix well until everything is dissolved.
  4. Dip a spring roll wrapper into the hot water reserved from the pasta and soak for 5-10 seconds, depending on how hot the water is. Soak only until the wrapper is pliable. It will soften once you add the other moist ingredients. Add a lettuce leaf and spread with the sauce. Add some mushrooms, carrots, scallions, and noodles.
  5. Roll up like a burrito, from the back roll to halfway and then fold in the sides. Finally roll it all the way up. Serve or store, covered, for later enjoyment.


To make date paste, pit 10 Medjool dates. Add to a mason jar and fill with enough water to cover, about 1 cup. Soften overnight in the refrigerator. Blend until very smooth, including the soaking liquid.

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