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Ingredients
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Vegetable Spring Rolls
Caprese Skewers
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare the Filling
In a bowl, combine the julienned carrots, cucumber, red bell pepper, cilantro, and mint. Toss to mix well.
- 2
Soften the Rice Paper
In a shallow dish, warm water. Take one rice paper wrapper and dip it into the water for about 10 seconds until softened. Remove and lay it flat on a clean surface.
- 3
Assemble the Spring Rolls
Place a piece of lettuce on the rice paper, followed by a generous amount of the vegetable filling. Fold the sides of the rice paper over the filling and roll from the bottom to the top to secure. Repeat with remaining wrappers.
- 4
Serve
Serve the spring rolls with soy sauce and sweet chili sauce on the side for dipping.
Caprese Skewers
- 5
Prepare Ingredients
Rinse the cherry tomatoes and fresh basil leaves under cold water. Pat them dry gently.
- 6
Assemble Skewers
On a skewer, thread one cherry tomato, one mozzarella ball, and one basil leaf. Repeat until all ingredients are used.
- 7
Drizzle with Balsamic
Arrange the skewers on a serving platter and drizzle with balsamic glaze just before serving.
Stuffed Mushrooms
- 8
Prepare Mushrooms
Preheat the oven to 375°F (190°C). Clean the button mushrooms and remove the stems.
- 9
Make Stuffing
In a bowl, mix the softened cream cheese, minced garlic, grated Parmesan cheese, Italian seasoning, salt, and black pepper until well combined.
- 10
Stuff the Mushrooms
Fill each mushroom cap with the cream cheese mixture using a small spoon or piping bag.
- 11
Bake
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until golden and bubbly.
- 12
Serve
Remove from the oven and let cool slightly before serving. Enjoy warm.