These fall spring rolls are a very autumnal take on an Asian appetizer. Created by the food blog A Cozy Kitchen, the seasonal recipe is for miso-glazed squash spring rolls with brown sugar mushrooms. The mushrooms are from the recently released cookbook 'Near and Far' by Heidi Swanson.
The snack is also a great way to reuse leftover ingredients you have in your fridge. To recreate these fall spring rolls, you will need white miso, hot water, delicate squash and salt. To prepare the brown sugar mushrooms, you will require tasty ingredients such as garlic, brown sugar, salt, olive oil (sunflower oil will also do), mushrooms (like beech, enokis or creminis), rice paper and radish sprouts.