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Ingredients
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Vegetable Spring Rolls
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare the Filling
In a mixing bowl, combine julienned carrots, cucumber, bell pepper, cilantro, and mint leaves. Mix well and set aside.
- 2
Soften the Rice Paper
Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens, then lay it flat on a clean surface.
- 3
Assemble the Rolls
Place a small amount of the vegetable filling in the center of the rice paper. Fold the sides over the filling and roll tightly from the bottom up. Repeat with remaining wrappers and filling.
- 4
Serve
Arrange the spring rolls on a platter and serve with soy sauce and peanut sauce for dipping.
Stuffed Mushrooms
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare the Mushroom Caps
Clean the button mushrooms with a damp cloth and remove the stems. Set the caps aside and chop the stems finely.
- 7
Make the Filling
In a bowl, mix softened cream cheese, minced garlic, chopped mushroom stems, grated Parmesan, and chopped parsley. Season with salt and black pepper to taste.
- 8
Stuff the Mushrooms
Fill each mushroom cap with the cream cheese mixture, packing it in gently.
- 9
Bake
Drizzle olive oil over the stuffed mushrooms and place them on a baking sheet. Bake in the preheated oven for 20 minutes or until golden brown.
- 10
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy warm.