Or Summer Rolls, I’m not sure exactly. But they were good, and now I want to make the more traditional ones with shrimp and bean sprouts and lots of yummy peanut sauce!
These were made with 6 oz. fake crab, chopped small; half a head of napa cabbage, shredded;a small can (6 oz.?) or water chestnuts, drained and chopped, quickly stirfried in a very hot pan with a little vegetable oil. Then I put the mix in a bowl and added some grated carrot, soy sauce, and a little salt and sugar. I slice some matchsticks of cucumber and got the spring roll wrappers ready to start soaking.
Soak a wrapper in warm water until it is all soft. Place on a dinner plate. Put a little cucumber in the middle, add about a half a cup of the krab mixture. Roll like a burrito, tightly (that is, tuck the ends in first, then roll the sides). Stash under a damp paper towel while you work on the next.
Mix 2 T. crunchy peanut butter with 3 T. hoisin sauce. Heat in the microwave, about 45 seconds. Add some water to thin it out. Yummmmmmy!
And then I baked up some apple Whup and Bakes. That is what RM and DH call them, cause I told them that even they could “whup them out of the freezer and bake them”. Man they taste good with ice cream. And thawing was not necessary. A recipe I can really love! RM and I are rubbing our hands over the thought of blackberry Whup and Bakes . . .