Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Awesome recipe I sub’d mango instead of pineapple and added soy sauce instead of water to the sauce to balance it out. 2nd time serving it in a week! Thanks
Looks awesome! LOVE the cone variation vs the regular spring roll…wondering can these be made in advance? Does the rice paper dry out/stick to the parchment?
This looks awesome, love the cone idea!!! How long can these keep? Does the rice paper dry out or stick to the parchment?