Thursday, April 19, 2012

Spring Rolls

The plan was stir fry but the vegetables didn't know that they were supposed to hold off on wilting until they became stir fry.  I just knew that they wouldn't make it to the end of the week, so I pulled some ground pork out of the freezer and added the vegetables, a bit of minced ginger and minced garlic.  As "glug" of soy sauce was stirred in this mixture.   The whole batch was frozen and pulled out a couple days later...and morphed into spring rolls/egg rolls.

I guess it's all about keeping good and usable ingredients in the pantry since I had the spring roll wrappers on a shelf.  They keep nearly indefinitely, so I don't feel the pressure to get them used.  Along with the ground pork in the freezer....dinner in a pinch.

This one probably doesn't go in the repeat pile.  It was OK...but spring roll wrappers baked...hmmm...more like tough and crispy.  On a more positive note, the dipping sauce was good to eat and quick to make. 
Dipping Sauce 

My dinners were so good earlier this week that it's probably good to lower the bar a bit so everyone in this house doesn't have such high expectations every night:)

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