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Seaside Summer Rolls

Seaside Summer Rolls

Prep Time:

Cook Time:

About 15 minutes


Makes 4 to 6 rolls



Seaside Summer Rolls Recipe
By Chef Linda

Summer tickles us with the notion that seaside is the place to be. Sandy feet, briny breezes, and easy living: If you could wrap up that feeling and eat it, you’d have Seaside Summer Rolls. Perfect for lazy picnics on the beach–or under a shady tree in your back yard, two winning texture combinations make this sandwich reminiscent of a lobster roll, but without the cruelty–tender, chunky hearts of palm and chewy King Oyster mushrooms. Hearts of palm, a tropical vegetable (the tender inner stalks of young palm trees) offer an array of health benefits; potassium, zinc, vitamin C, fiber, and a fair amount of protein. You can find them jarred or in cans, in most grocery stores today.

king oyster mushrooms

King Oyster Mushrooms are thick-stemmed and can be found loose or in packages

And if you can’t find King Oyster mushrooms, use shiitake mushroom caps, cut into strips or chunks; you’ll appreciate the chewy contrast with the hearts of palm. 

Filling and so satisfying, but playfully light–almost ethereal, you might serve these Seaside Summer Rolls with some chips on the side, if you like that sort of thing. 


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    1/2 pound King Oyster mushrooms (or substitute sliced shiitake caps)

    Olive oil

    2 tablespoons vegan mayonnaise (like Just Mayo or Vegenaise)

    2 tablespoons fresh lemon juice

    1 teaspoon Old Bay Seasoning

    Coarse salt

    Freshly ground black pepper

    1 (14.5 ounce) jar hearts of palm, very roughly chopped

    2 large stalks celery, finely chopped

    1 tablespoon fresh herbs finely chopped (dill, chives, or parsley work nicely)

    4 to 6 slit top hot dog buns

    1 lemon, sliced for serving

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    Cut mushroom stems into 1/4-inch rounds then cut the top into strips. Heat oil in a medium pan over medium-high heat. Add cut mushroom stems to the pan, flat side down, and cook for several minutes without stirring, until lightly browned. Turn mushrooms over and brown the other side. Add mushroom strips, sprinkle with a little salt, then cover tightly and continue to cook for about 4 to 5 minutes longer. Remove from heat and set aside.


    In a medium bowl, stir together mayonnaise, lemon juice, Old Bay Seasoning, about 1/2 teaspoon of salt, and black pepper. Taste and adjust seasonings. Add hearts of palm, celery, and chives to the bowl with the dressing. If the mushroom stems are large, cut in half, then empty all the cooked mushrooms directly into the bowl with the hearts of palm and dressing. Gently toss to coat.


    To toast the rolls, heat another couple of tablespoons of oil in the mushroom pan. Open the rolls and place face down on the hot pan to toast for several minutes. Remove from heat. To serve, spoon filling into toasted buns. Serve with lemon wedges.

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