Crispy Rice Paper Lasagna Rolls

Crunch on the outside, melt-in-your-mouth inside — prepare to fall in love.

Ingredients

• 2 cups spinach

• 1 cup ricotta-style cheese or silken tofu

• 1 pint shiitake mushrooms

• 1 white onion, diced

• 1 pack of EPIK Lasagna Soy Noodles

• Rice paper sheets

• Sauce of choice (tamari, peanut sauce, sweet chili sauce, etc.)

• Cooking oil

• Salt and pepper

Preparation

1. In a pan with a drizzle of oil, sauté the mushrooms and onion until lightly caramelized.
   Add the spinach and ricotta-style cheese or silken tofu. Cook until everything becomes soft and creamy.
   Season with salt and pepper. Set aside.

2. Dip a rice paper sheet in warm water for a few seconds until it softens.
   Place it on a clean surface and add one soy lasagna sheet in the center.
   Add some filling on top of the lasagna sheet and roll it up tightly (like a sushi roll).
   Then wrap the rice paper around the lasagna roll to seal everything.

3. Cooking:

   • Air fryer: cook for about 15 minutes, until the rice paper becomes crispy.

   • Pan: cook with a little oil for 7–8 minutes, turning as needed, until crispy.

4. Let cool slightly and serve with your favorite dipping sauce.