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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