Donna's 5 Spice Vegetable Spring Rolls with Mango Chutney and Microwave Brown Sugar Kettle Corn

Welcome to All!  Having made a very large portion of my Rainbow Slaw yesterday, I am trying to come up with inventive ways to use it in a variety of dishes (see my earlier post today for the Farmer's Market Vegetable Omelet, for example).  Tonight's recipe could not be simpler to make since it is basically all assembly and no cooking involved.  And the taste was delightful!  For an evening snack, try the kettle corn in the microwave - it is simple and just delicious!  Best, Donna:

Donna's 5 Spice Vegetable Spring Rolls with Mango Chutney

Ingredients:

2 cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe)

1 teaspoon ginger root, minced

½ teaspoon 5 Spice Powder

Salt and pepper to taste

2 spring roll wrappers

Mango chutney (see 13 July 2014 blog post for recipe)

Method:

Mix first 4 ingredients in medium bowl.  Soften spring roll skins individually in lukewarm water for about 30 seconds.  Top skin with 1 cup of the slaw.  Fold over opposite corners on top of mixture and roll up egg-roll fashion.  Repeat for second roll.  Serve immediately with Mango Chutney.

Serves 2.

Copyright 2015.

Microwave Brown Sugar Kettle Corn

See http://www.theyummylife.com/homemade_microwave_kettle_corn for original recipe.  For Donna’s version:  Use 2 Tablespoons butter instead of 1 Tablespoon butter + 1 Tablespoon oil; place in Pyrex casserole dish.