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to make spring rolls: submerge rice noodles in warm water 8 to 10 minutes, until soft and clear. drain, and cut noodles into 2-inch pieces. set aside. toss mushrooms with soy sauce in bowl, and set aside. submerge 1 spring roll wrapper in large bowl of cold water 2 to 3 minutes, or until softened. drain mushrooms. lay wrapper flat on work surface and arrange rice noodles, mushrooms, vegan-turkey strips, cucumber, carrots, avocado, basil, cilantro, onion, and peanuts in log shape in center of wrapper. sprinkle with chili oil, and roll wrapper like burrito, folding ends to seal. to make dipping sauce: combine rice wine vinegar and green onion in small bowl. serve spring rolls, whole or halved, with dipping sauce.
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Grow shiitake on a log — fresh shiitake in your kitchen
Vietnamese rice paper — fresh rolls, fried spring rolls
Pasta roller and cutter for fresh pasta, laminated doughs
Concentrated umami — rehydrate for stir-fries, dashi, braises
Thin Filipino wrappers — lumpia Shanghai, turon banana rolls