We had some activity at the Ponderosa
THAT'S RIGHT, Me! Can you believe it????
Your old savings and loan pal. (Know what movie that's from?)
ME ME ME ME ME!!!
cuz we just know a disaster was
in the makin' with those things.
Other activity around the Ponderosa this weekend included these yellow butterflies that were all a-buzzin' on these purple plants...
HI SWEETNESS! WE MISSED YOU!!!
She immediately picked up yittle tiny babeee
Little Boy Blue
and put her nephew in a trance like state for ten minutes with her warmth and smile and sweet words of love.
But then he
Okay, since the kids were all back and they all eat healthy, (whateeeevah) I decided to make
Vegetarian Thai Breakfast Spring Rolls
for Sunday morning breakfast.
Now I've never made anything like this in my life.
Do you know what Spring Roll Wrappers are?
Well if you do not...then let me give you some advice.
Do not put all 25 paper-thin, rice
Spring Roll Wrappers in hot water to
soften them like this.
Gooped up and all stuck together!!!!!!!
out like this.
Each individual piece a piece unto it's own.
Not gooped up or stuck together with the other 24 wrappers.
See, cuz if you soak them like how I did intitally, you will have to throw away $4.99 of gunked up, stuck together Spring Roll Wrappers!
And then you'll have to go out and buy another package and try it again only the
So here's the fixins for the Vegetarian Thai Breakfast Spring Rolls.
Oh! See that bag of rice over on the right hand side there?
I actually made sure to buy Chines rice from the Asian aisle.
Okay, here's the recipe....the printable version of this recipe is at the end of this post...
Unable to locate the credit for this recipe
Courtesy of www.turnkeyqualitycars.com
Servings: approximately 20-25
Serving Size: 2-3 per person
1 Package of Spring Roll Wrappers
1/2 cup bean sprouts
3 large eggs beaten
1/3 head of Napa cabbage, chopped
5 scallions, chopped
1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1/4 cup carrots, grated or julienned
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)
½ tsp red chili flakes
Place a non-stick skillet over low heat and pour beaten eggs along with a tablespoon or water or milk. Stir eggs until they begin to scramble. Remove eggs from heat and let cool slightly. Toss together all ingredients including eggs together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap. Combine lime juice, soy sauce, ginger and chili flakes to make a dipping sauce and enjoy!
Note: If your guests don’t eat eggs you can substitute firm tofu in a small dice.
Oh, and that cabbage in back chopped up? That is SUPPOSED to be Napa cabbage, which is a cross between lettuce and cabbage.
Yup, guess who didn't read the recipe right and just threw a good old regular head of cabbage in the cart?
BUT, it was okay...just made the spring rolls a bit more crunchier is all.
So now beat up your three eggs and scramble them.
Remove from pan and let cool a bit.
Mix yer eggs in with the veggies and then soak an INDIVIDUAL wrapper in hot water for fifteen seconds.
So set your pliable rice wrapper on a plate.
Spoon two tablespoons of filling and then roll up.
The first roll I
did was the
It went downhill from there in terms of aesthetic quality
but I did manage to get a bunch of rolls made, probably
18-20 in all.
OH! the dipping sauce is the lime juice, soy sauce and fresh ginger (be sure to use FRESH ginger) and red pepper flakes.
So plate the Vegetarian Thai Breakfast Spring Rolls up.
Okay, this isn't the greatest picture at all of the inside but it does give you a somewhat idea of the healthy yumminess.
Sweetness said she liked the eggs in them, they were fresh and crispy, and yet not too flavorful for first thing in the morning. She also liked that the rolls weren't packed full of mainly rice.
Her sister, Goodness, was feeling less descriptive and said she "really liked them", "they're good" and I should have made more dipping sauce.
So I would definitely make these again.
The dipping sauce was a nice compliment to the vegetables.
I would definitely use napa cabbage next time as recommended instead of regular cabbage. If I did use regular cabbage again, I would probably use the red cabbage for more color.
Okay, so that's all for now.
Hey, just curious...have you guys been doing a lot of this
Can you believe how fast the grass is growing and how much hay is being left behind??!!
Okay, catch ya on the
Whatever that means.
But I think it's good :)
Have a great Monday!!!!!
Se ya soon!!
OH! Almost forgot, here's the printable recipe...