Last week I posted my recipe for Napa Salad and I said that I had a new idea for using the leftovers. I promised to share it with you if it turned out well. Guess what? It was great, so here it is!
I’ll start by saying that Napa Salad is one of my favorite things in the world, but I just don’t like the leftovers. It isn’t the same. The cabbage loses its crunch, the noodles become soggy. Leftover Napa just made me sad before this. So, instead of letting it sit in my fridge until it resembled a science experiment, this time, I turned it into delicious egg rolls!
It was easy peasy too!
- First, I browned half a pound of grass fed ground beef.
- Then I tossed in our leftover Napa Salad
- I let that warm through, and I added just a bit more of the salad dressing.
- Add a bit of filling to store-bought egg roll wrappers, and wrap according to the picture on the package. Use a bit of water to seal it up.
- Fry the egg rolls until they are golden brown and delicious. Enjoy with sweet and sour sauce and spicy mustard!
So do you have any favorite recipes that you like to reinvent the next day?