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  • Prep-time: / Ready In:
  • Makes 4 cones
  • print/save recipe

Take your stir-fry on the go with these veggie-packed wraps. A fragrant medley of browned cremini mushrooms, crunchy snow pea pods, fresh herbs, brown rice, and juicy pineapple gets rolled up in butterhead lettuce and rice paper for a hearty handheld snack or light dinner.  Wrap the cones with parchment to give them a little structure for eating out of hand. (See below for step-by-step photos.)

Spring Roll Variation: Use 8 brown rice papers instead of 4. Place 1 lettuce leaf in the center of each softened rice paper. Top with ⅔ cup filling. Fold bottom of rice paper over filling. Fold in sides and roll up tightly.

By Shelli McConnell,

Ingredients

  • 16 oz. fresh cremini mushrooms, sliced
  • 3 tablespoons brown rice vinegar
  • 2 cups cooked brown rice
  • ⅓ cup sliced scallions
  • 2 tablespoons shredded fresh basil
  • 1 tablespoon tamari or reduced-sodium soy sauce
  • ½ teaspoon finely chopped fresh red Thai chile
  • 2 cloves garlic, minced
  • 1 cup chopped fresh pineapple
  • 1 cup fresh snow pea pods, cut into bite-size strips
  • 4 8-inch round brown rice papers
  • 8 leaves butterhead lettuce
  • 2 tablespoons unsalted peanut butter
  • 1 tablespoon lime juice
  • 2 to 3 teaspoons pure maple syrup

Instructions

  1. In an extra-large skillet cook mushrooms in 2 tablespoons of the vinegar over medium-high 12 minutes or until tender and lightly browned, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the remaining 1 tablespoon vinegar and the next six ingredients (through garlic); remove from heat. Stir in pineapple and snow peas. Cool to room temperature or cover and chill.
  2. To assemble cones: Fill a large shallow dish with warm water. Slide one rice paper into the water for a few seconds or until it is moistened and just pliable. Carefully transfer the rice paper to a 9-inch square of parchment paper. Rotate parchment paper so it looks like a diamond. Place two lettuce leaves along the top edge of the rice paper. Top with 1¼ cups of the filling. Arrange filling in an upside-down triangle shape so that there is more toward the top of the lettuce. Fold one side of the rice paper up and over the filling at an angle. Repeat with other side to create a cone-shape wrap. Fold the excess parchment paper up and over the wrap in a cone shape. Repeat with remaining rice paper, lettuce, and filling.
  3. In a small bowl stir together peanut butter, lime juice, maple syrup, and 2 tablespoons water. Serve with cones.
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Big W Moran7 months ago
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Looks amazing!!!

Nerissa7 months ago
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Awesome recipe I sub’d mango instead of pineapple and added soy sauce instead of water to the sauce to balance it out. 2nd time serving it in a week! Thanks

Robin11 months ago
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Looks awesome! LOVE the cone variation vs the regular spring roll…wondering can these be made in advance? Does the rice paper dry out/stick to the parchment?

Robin11 months ago
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This looks awesome, love the cone idea!!! How long can these keep? Does the rice paper dry out or stick to the parchment?

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How to Wrap the Cones

Fill a large shallow dish with warm water. Slide one rice paper into the water for a few seconds or until it is moistened and just pliable.

A circular sheet of brown rice paper laid over a white square of parchment paper

Carefully transfer the rice paper to a 9-inch square of parchment paper. Rotate parchment paper so it looks like a diamond.A half-rolled rice paper wrap, with a filling of lettuce, mushrooms, and rice, sitting atop a square of parchment paper

Place lettuce leaves along the top edge of the rice paper. Top with filling, arranging it in an upside-down triangle with more near the top. Fold one side of the rice paper up and over the filling at an angle.a hand wrapping parchment paper around a rice paper cone with mushrooms and veggies

Repeat with other side of rice paper to create a cone-shape wrap. Fold one side of the parchment paper over the wrap, fold up the bottom, then fold the other side over. The parchment paper makes it easy to hold the cones.

Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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