For any kind of leftover veggies - stir fry works best for me - “the spring roll” is like a secret agent’s trench coat - giving your veggies a new identity.
If there is a lot of sauce - I would drain it first - although it could make for an interesting variation. Let me remind you, any kind of veggie dish should work - almost anything can be made into stuffing!
Recipe:
Ingredients:
*1 packet Naysoya Egg Roll Wraps - $2.69 (these can be found in your health food store in the refrigerator, or in the supermarket they usually place them with the tofu and the fake meats)
*about 4 cups leftover veggies - $2.00
*oil of your choice: $0.40
1. Chop your veggies finely - if you don’t have quite 4 cups I would suggest to stretch your veggies either by adding slightly sauteed cabbage - purple cabbage is one of my favorite “cheap” veggies - so much goodness in there, or, steamed broccoli or cauliflower would work too. Chop everything really finely.
2. Open your package of spring roll wrappers and fill each with about two tablespoons of veggie mix. Fold according to package direction. It’s really easy - don’t worry and the wrappers are very forgiving.
3. Gently heat two tablespoons of coconut oil - or whichever oil you use in stir fries.
4. Transfer you rolls into the pan - you will need to make several batches. Watch them like a hawk, since they brown very fast.
Enjoy - the are great in lunch boxes for kids or grownups. And make an excellent snack when you have to run. Also they are insanely popular at any party - they literally disappear in minutes.
Yield: 20 spring rolls - at about (depends on the veggies you used) 25 cents each.
1 comment:
mmm. i just bought a pack of spring roll rappers and just might give this a try! thanks for the idea.
also, wanted to let you know that i nominated you for a fun blog award. you can see more details here.
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