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Ingredients
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Vegetable Spring Rolls
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded carrots, finely shredded cabbage, fresh mint leaves, cilantro leaves, and cooked vermicelli noodles. Add soy sauce and mix well.
- 2
Soak Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it is soft and pliable.
- 3
Roll the Spring Rolls
Place the soaked rice paper on a clean surface. Add about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold the sides inward and then roll tightly from the bottom up. Repeat with remaining wrappers and filling.
- 4
Serve
Serve the spring rolls with peanut sauce for dipping.
Stuffed Mushrooms
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare the Mushroom Caps
Remove the stems from the mushrooms and finely chop them. Set the caps aside.
- 7
Make the Filling
In a bowl, mix the chopped mushroom stems with softened cream cheese, minced garlic, grated Parmesan cheese, bread crumbs, chopped parsley, salt, and black pepper until well combined.
- 8
Stuff the Mushrooms
Fill each mushroom cap generously with the cream cheese mixture.
- 9
Bake
Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until golden brown.
- 10
Serve
Serve warm as a delicious appetizer.