Southwest Spring Rolls

Roughly shred Oyster Mushrooms (2 cups) with a fork.

Heat Olive Oil (1 Tbsp) over medium-high in a large saute pan, then add shredded Mushrooms, Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Ground Cumin (1/4 tsp), and Chili Powder (1/4 tsp). Cook for 3 to 5 minutes, or just until mushrooms begin to soften. Transfer to a bowl.

Fill a shallow dish with hot water. Working one at a time, place one of the Spring Roll Wrappers (10) in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface, like a wooden cutting board.

Stack mushrooms, Corn (1 ear), GOYA® Black Beans (2 1/3 cups), Red Bell Pepper (1), Avocado (1), Carrots (3), Fresh Cilantro (1/2 cup), and Lettuce (1 cup) on the rice paper in a row, leaving about 2 inches on either side.

Fold the sides of the rice paper over the mound, then gently roll. Cover finished summer rolls in a damp paper towel until ready to eat.

Combine Plain Greek Yogurt (1/2 cup), Mayonnaise (4 Tbsp), Adobo Sauce (1 Tbsp), and Lime (1/8) in a small bowl and serve with spring rolls. Enjoy!