Healthy spring rolls! A tad purple, but hey, I can live with that.
Time for another Memories of Meals Past post!
This time it’s a lunch/light dinner food, spring rolls, that I made a few months ago. But made healthier by baking as opposed to deep-frying! I used this recipe as a starting point, and then naturally I made substitutions. I had half a head of purple cabbage in my fridge, so I grated that and added that into the filling, along with some dried mushrooms (albeit not the shiitake kind that the recipe called for).
Pro Tip: Do not use purple cabbage if you want a perfect presentation. Purple cabbage makes everything purple. Your filling, your wrappers, your fingertips. But it is healthy, so if you have it in your fridge, well…waste not, want not!
And these spring rolls were delicious! The DH and I happily crunched on them for dinner and lunches. I do love trying new recipes and…substituting ingredients!
Next Post: I go French with Tarte Tropezienne!
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