For the mushrooms

• 1/2 teaspoon extra-virgin olive oil
• 1 cup enoki or sliced shiitake mushrooms
• 1/2 teaspoon tamari

For the spring rolls:

• 4 ounces cooked soba or rice noodles
• Peanut Sauce
• 4 Vietnamese rice spring roll wrappers*
• 1 avocado, sliced
• Fresh basil & mint leaves
• 1/4 cup microgreens
• Tamari, for serving

1. Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
2. Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.
3. One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
4. Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
5. Serve with extra peanut sauce and tamari for dipping.