Tuesday, June 7, 2011

Let's Roll

Rice spring roll wrappers make any leftovers fun
to eat and frankly, really cool looking.  It helps to
have some basic asian ingredients handy.  This roll
contained chicken, which I slow-roasted on the
Weber grill the other night, sliced crimini mushrooms,
shredded cabbage, and Thai basil leaves.  Then,
after a drizzle of oyster sauce and some chile paste,
I rolled her up tight.  It's a great, light alternative to
a sandwich, and the wrappers keep indefinitely
 in the pantry until you're ready to roll.

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