If you’re following me on social media, I’m sure you’ve seen pictures of the two home-made dishes I recently posted. I was truly overwhelmed to receive such a positive response on the same – thank you very much for all the lovely comments and likes on the various Facebook food groups. Due to several requests, I’m sharing the recipe here. I hope you enjoy making them as much as I did (And don’t forget to share your picture with me/tag me in your social media post).

Easy-to-make and not very time consuming either, the following vegetarian recipes are great options for bite-sized snacks to serve when you have guests over.

MUSHROOM & SPINACH VIETNAMESE – INSPIRED SUMMER ROLLS:
A traditional Vietnamese roll also known as Gỏi cuốn consists of pork, prawn and vegetables wrapped in Vietnamese rice paper sheets.
However, the recipe mentioned below is of a basic, easy – to – make, Mushroom & Spinach Vietnamese – inspired roll.

Ingredients:
1 packet rice paper sheets (available at most retail stores)
2 packets mushrooms (chopped)
3 bunch spinach (blanched & chopped)
1 tbsp garlic (minced)
4 green chillies (deseeded & finely chopped)
2 tsp sesame seeds
1/2 cup peanuts (toasted & coarsely ground)
2 tbsp oil
Salt
Water (for rice paper sheets)

Method:
– Heat the oil and add garlic, sesame seeds and green chillies and saute for a minute
– Add the mushrooms and let it cook till the water dries out
– Then add the spinach and cook till almost to a dry texture
– Add the peanut powder and the salt. Mix well. Keep aside until it cools down
– Heat water in a broad vessel and put one paper at a time and leave it for 5-7 seconds (until the texture and color changes)
– Apply some oil on a flat plate and keep it ready by the side
– Place the boiled paper on it and add the stuffing
– Once filled, wrap the rolls like a spring roll
– Serve with schezwan sauce or any other spicy sauce

ZUCCHINI & CREAM CHEESE BRUSCHETTA:
Bruschetta is usually toasted Italian bread drenched in olive oil and served with garlic or tomatoes.
The recipe below adds a twist to the regular version.

Ingredients & Method:
Bread:
– 1 french loaf or baguette – sliced and toasted (can also use ready bruschetta for base)

Cream Cheese:
– 1 packet cream cheese (Philadelphia or Brittania)
– 2 1/2 heaps fresh rosemary (roasted and powdered in the oven)
– 1/2 tsp salt
– 1/2 lime – juiced
Method: Whisk cream cheese with rosemary, salt and lime juice and keep aside

Zucchini:
– 2 zucchinis (sliced round)
– A pinch of salt
– 1 tbsp olive oil
Method: Dribble salt on each side of the roundel. Pour some oil on a non – stick pan and grill zucchini until brown

Salsa:
– 2 tomatoes (chopped)
– 3/4 lime – juiced
– 3/4 packet basil (cleaned and chopped)
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tbsp oregano
– 1 tsp salt
– 1 tsp sugar
– 2 dashes Tabasco
– 1/2 tsp pepper
– 1/2 tsp chilli flakes
Method: Combine the above mentioned ingredients and refrigerate

Layer in the following order:
Bread | Cream cheese | Zucchini | Salsa

*Recipe Credits: Torel Mehta