Since the spring roll package came with like 50 wrappers, I have decided to make spring rolls for dinner. I do not have a lot of meat and vegetables, so I will call these...
Kitchen Sink Spring Rolls
...because they have everything, but the kitchen sink in them. (Side note: I also make kitchen sink soup that is AWESOME! Just don't ask me to repeat it)
So for this dish, I started by grilling some chicken thighs that were in my fridge. One they were grilled almost all the way through, I diced them up into a small dice. I diced up a left over chicken sausage from last night's dinner (Spicy Mango with Jalepeno - Chicken Sausage... yum). I diced up left over BBQ onions and peppers from dinner 2 nights ago (recipe here). Added all of this and shredded carrots (diced) to a saute pan. I cooked this over medium heat for about 5 minutes.
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| Kitchen Sink Filling |
While working with the wrappers, make sure you have them covered with a damp cloth. I just wet 2 paper towels, rung them out, and laid them on top.
Add a couple scoops of filling to the wrapper...
fold the middle over the filling, then fold in the sides...
Wet the top corner with a little bit of water on your finger, and finish rolling. Place them on the oiled baking sheet.
Brush the top of each with a little oil, and bake for 20 min. To make them extra crispy, flip after 10 min.
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| Kitchen Sink Spring Rolls |
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