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Ingredients
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Vegetable Spring Rolls
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare Ingredients
Julienne the carrot, cucumber, and red bell pepper. Wash and dry the mint and cilantro leaves. Set aside.
- 2
Soften Rice Paper
Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until softened. Remove and lay flat on a clean surface.
- 3
Assemble the Rolls
Place a small amount of each vegetable, mint, cilantro, and a lettuce leaf in the center of each rice paper wrapper. Fold the sides over and then roll tightly from the bottom to the top.
- 4
Prepare Dipping Sauce
In a small bowl, mix soy sauce and sesame oil. Serve alongside the spring rolls.
Stuffed Mushrooms
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare Mushrooms
Clean the button mushrooms with a damp cloth and remove the stems. Set the caps aside and chop the stems finely.
- 7
Make Filling
In a bowl, mix together the cream cheese, minced garlic, chopped mushroom stems, parmesan cheese, Italian seasoning, salt, and black pepper until well combined.
- 8
Stuff the Mushrooms
Fill each mushroom cap with the cream cheese mixture. Place stuffed mushrooms on a baking sheet and drizzle with olive oil.
- 9
Bake
Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden.
