Spring & Roll Vegetables..here I come.

A nagging, little devil somewhere inside of me surfaces now and again. It prods and prods till I finally break down and do what it asks of me. This particular one, I battled with for a really long time. With a battery of perfectly good excuses - I didn't know how to make them, I was too busy, the mission was too involved, I had no supplies, and no one, except me, wanted them anyway. " But you have the recipe", the devil said. " You're not that busy- don't you watch TV for two hours straight every night?" " Aren't you going for groceries soon?" "You want them, don't you? Do it for yourself." "If you make them right, they'll all eat" " You don't have to do everything at the same time; go slow." " Heh..he..you are a scared old bat..la..lala.." And at that, I gave in.

Step one of the mission - A trip to the Asian grocery store for some spring roll wrappers, stir fry seasoning and dark Soy sauce. No way was I going to risk making the pastry.

Step two - farmer's market for the veggies.

Step three - step back and ask myself if I really want to do this......The ruminating lasted 3 whole days. Till I realized that the greens were dangerously close to being labeled with a hazardous for health tag. That prompted action in to the next level of activity.

These can now be fried, or frozen for later. I did both; the amount of filling I made was good for about 24 spring rolls.

My two cents: I did it! How dare the devil call me an old bat?

The rolls were amazingly good. You could use any variation of veggies in here, plus tofu or paneer and noodles would be a good choice. The only thing I'd do next time will be a tad less soy sauce.

I was a dodo not to take pictures of how I rolled the rolls. Sorry! But maybe Google can help?..Or, until next time.