Spring Rolls

Spring Rolls Crispy spring rolls are my all-time favorite. They are also great for using up leftover veggies in the fridge because you can basically roll up almost anything --- at your own risk --- and deep fry. For the first batch, I used bean sprouts, carrots, ground meat (seasoned and sauteed), asparagus and shiitake mushrooms for the filling. Forgive me if the combination sounded weird to you. They needed to be used up, and I chose spring roll to use them up because there was another thing I wanted to make using the wrappers. OK, here’s my experiment. Someone said on TV the other day that natto-kimchi spring roll was great, and he recommended it to all natto-phobic people. The idea of hiding the odor/taste of natto with kimchi sounded like a good idea to me, so I gave it a try. Mmmm… I can give this 7.5 out of 10. Though I tasted natto a little, its texture and smell didn’t bother me almost at all. The crispy skin really helped. This may not be a “cure” for natto-phobia, but it did bring me one step closer to that highly nutritious food full of Nattokinase. Feel like going for a beer right now ? ;)