More food from the Homestead!
DH thought it was a good time to make some springrolls. These ones are stuffed with split peas, tofu, cabbage, carrots,onions, garlic, wood ear mushrooms and spices to make it even tastier. We used rice paper wrappers, fun to dip them in water and watch them get soft and easy to roll.
Yummmmmy! For your tummy
Cooking the spring rolls on the cook stove is awesome, loads of room, fire it up as hot as you need it. I don't have to worry about getting the stove top too hot and scorching the back of the stove.
The finished food. DH made some rice noodles on the side, topped with olive oil green onions and garlic.
We put some uncooked springrolls in the freezer to see how well they cook up after being frozen. If this works then I'll make a few batches and freeze them for later, kinda like making perogies. A lot of work and well worth it if you have lots of left overs.