Spring Rolls!

I love making Spring Rolls! They're fast, fun and highly creative to make and just about anything in your vegetable drawer is game. If you have some leftover beef, chicken, seafood or pork, just shred it and add it into the stir fry. ...Delicious!

Listed below are the ingredients I used:

Red Sweet Pepper
Green Onions
Mushrooms
Radishes
Carrots
Prickly Pear Cactus Leaves for Cinco de Mayo
Olive Oil
Sesame Seed Oil
Minced Garlic
Soy Sauce
Spring Roll Wrappers
Cellophane Noodles, not pictured and boiled like pasta



I cut the vegetables into long, thin sticks. And if you're using any kind of meat or seafood, just pre-cook and shred it. Put about 2 TBL of EVOO into a fry pan and heat. Add about 2 TBL Sesame Seed Oil, 1 TBL Soy Sauce and 1 TBL minced garlic. Saute the garlic for a few minutes and then add the vegetables. Stir fry until the vegetables are slightly cooked but still crunchy. With tongs add the pre-cooked cellophane noodles and gently mix.

I know that there's long directions on how to prepare the Spring Roll Wrappers but I found using 2 hands and holding the wrapper under running warm water until soft works well. Make sure you keep the wrapper from folding into itself. And do not stack the softened skins as they will stick together. I just prepare 1 skin at a time, make the Spring Roll and repeat.

Carefully place the softened Skin flat on your cutting board and add about 1/2 c. filling. Fold the Spring Roll like an envelope and roll up the remainder.

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