BAKED VEGETABLE SPRING ROLLS

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These baked spring rolls are crispy on the outside, bursting with veggies and noodles on the inside!

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HOW THEY'RE MADE 1. Sauté shiitake mushrooms in oil.

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2. Add garlic, ginger, and scallions.

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3. Add napa cabbage, carrots and seasonings. 4. Stir-fry.

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5. Add soaked rice noodles.

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6. Roll the filling in spring roll wraps.

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7. Brush with oil and bake until crispy.

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8. Serve with dipping sauce.

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LEFTOVERS Baked spring rolls are best served right away, but leftovers will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. They can be reheated by placing them under a broiler until they're hot and crispy again.

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Click the link below to see the full recipe!

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SMOKY TOFU DUMPLINGS

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BAKED VEGETABLE SPRING ROLLS

connoisseurusveg.com

These baked spring rolls are crispy on the outside, bursting with veggies and noodles on the inside!

connoisseurusveg.com

HOW THEY'RE MADE 1. Sauté shiitake mushrooms in oil.

connoisseurusveg.com

2. Add garlic, ginger, and scallions.

connoisseurusveg.com

3. Add napa cabbage, carrots and seasonings. 4. Stir-fry.

connoisseurusveg.com

5. Add soaked rice noodles.

connoisseurusveg.com

6. Roll the filling in spring roll wraps.

connoisseurusveg.com

7. Brush with oil and bake until crispy.

connoisseurusveg.com

8. Serve with dipping sauce.

connoisseurusveg.com

LEFTOVERS Baked spring rolls are best served right away, but leftovers will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. They can be reheated by placing them under a broiler until they're hot and crispy again.

connoisseurusveg.com

Click the link below to see the full recipe!

connoisseurusveg.com

SMOKY TOFU DUMPLINGS

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