Vegan “Baby Eel” Rolls with Tomato and Porcini Mushroom Sauce by Anna Alós
by Anna R. Alós
- 30 Minutes
- Medium
- 4
-
RECIPE
Vegan “Baby Eel” Rolls with Tomato and Porcini Mushroom Sauce by Anna Alós
- 30 Minutes
- Medium
- 4

Ingredients
- Round Rice Paper
- Bean sprouts
- Alfalfa sprouts
- Broccoli sprouts
- 8 sun-dried tomatoes
- 2 garlic cloves
- 11 oz. fresh Porcini mushroom or similar
Butter lettuce leaves - Organic Tomato and Porcini Mushroom Sauce
preparation












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Twitter: @alosanna
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www.tuymasgroup.com
www.relacionesgastronomicas.com
Blog: annaescarlata.blogspot.com
Photos by: Meritxell Arjalaguer
www.marjalaguer.com
Instagram: @meritxellarjalaguer