Shiitake Imperial Rolls
🧧 Supporting smooth qi flow, strengthening the Spleen and Stomach, and keeping the body grounded while life picks up speed this Lunar New Year!
Chinese New Year invites us to reset, nourish, and welcome in a new cycle of energy — and this year, we step into the Year of the Fire Horse 🐎, a symbol of vitality, movement, freedom, and forward momentum. In Chinese culture, the Horse represents strength, endurance, and the courage to pursue new paths, making this a powerful year for taking action and embracing change ✨.
From a TCM perspective, the Horse’s dynamic, yang‑forward energy pairs beautifully with foods that support smooth qi flow, strengthen the Spleen and Stomach, and keep the body grounded while life picks up speed 🌱. That’s where these Crispy Shiitake Imperial Rolls come in — a plant‑based dish that’s both celebratory and deeply supportive.
Shiitake mushrooms 🍄 help strengthen qi, support immunity, and nourish the Spleen. Cabbage and carrots help move qi and clear stagnation. Aromatics like garlic and scallion warm the center and support digestion — ideal for the colder months ❄️ and for keeping your energy steady as the Horse year encourages movement and momentum.
Spring rolls are also a traditional Lunar New Year food, symbolizing wealth and prosperity 💰 because their golden, rolled shape resembles gold bars. This meatless version keeps the symbolism while offering a lighter, nourishing option for gatherings or quiet celebrations at home.
Shiitake Imperial Rolls
INGREDIENTS
8 oz shiitake mushrooms, stems removed, caps sliced
1 cup shredded cabbage
1 cup shredded carrots
2–3 green onions, sliced
2 cloves garlic, minced
1 tbsp soy sauce or tamari
1 tsp sesame oil
1 tbsp neutral oil (for sautéing)
12–14 rice paper wrappers
Neutral oil spray (for baking)
Optional: cilantro, ginger, chili crisp, or dipping sauce of choice
INSTRUCTIONS
Preheat oven to 425°F and line a baking sheet with parchment.
Heat a pan over medium and add 1 tbsp oil.
Sauté the shiitake mushrooms until they soften and release their aroma.
Add cabbage, carrots, garlic, and green onion. Cook until just softened.
Season with soy sauce and sesame oil. Remove from heat and let cool slightly.
Prepare a shallow dish of warm water. Dip one rice paper wrapper in for a few seconds until pliable.
Place a small handful of filling near the bottom edge, fold the sides inward, and roll tightly.
Place rolls on the baking sheet and lightly spray with oil.
Bake 18–22 minutes, flipping halfway, until crisp and golden.
Serve warm with your favorite dipping sauce!
photo and recipe inspiration to epicurious
