I started out to make spring rolls to go with hot and sour soup. . . and realized I was out of spring roll wrappers. The children were twining around my legs, whining, so in desperation, I mixed up all the stuff I was planning to use for the spring rolls anyway.
It was GREAT. As in, so great, I made it again on purpose and we named it: naked spring rolls.
What I mixed together:
leftover cold rice (but you could use cold noodles)
sliced Chinese cabbage (or regular cabbage)
Hoisin sauce to taste - it's no chore to taste it until you get it right!
We garnished our naked spring rolls with chopped salted peanuts.
Truly, spring roll wrappers don't really have a taste, just a little texture, and my amateur spring rolls were prone to falling apart anyway, so this is a wonderful invention in our house.
Labor Day Brunch and the Rest of the Day
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