A day of rest- they'll actuallly eat these leftovers!

Today it's leftovers!  The benefit to spending five hours creating Kung Pao Chicken and egg rolls one night is the following day off from cooking.  I have a spread of dishes sitting on the counter for all to indulge.

Rice, crispy noodles, Kung Pao Chicken, spring rolls, egg rolls and Red Bell's favorite dipping sauce made from: soy sauce, thai peppers, ginger, garlic and scallions. Hope I made enough!

You'll note in the picture two plates of egg rolls.  I typically use both spring roll wrappers and the traditional egg roll wrappers- both Thai and Red Bell preferring the spring and my hubby, Jalapeno, hoarding the egg roll wrapped variety.  The spring roll wrappers are thinner and tend to fry crispier while egg wrappers are thicker and slightly chewier.  I double the amount of spring rolls made and use the leftover egg wrappers to make those nifty crispy fried noodles that you often receive from the restaurants when you order soup.

In my modified egg roll filling, I assumed I was using Soy bean sprouts, but after having found my Asian market to be out of these familiar sprouts I opted to use the other bag available so I wouldn't have to resort to canned bean sprouts.  Come to find out, the bean sprouts I bought were tougher and had a stronger bean flavor. With some research I determined these were Soy bean sprouts, and what I normally purchase and Red Bell especially prefers are Mung bean sprouts.  Thus, the rating for the spring and egg rolls is not as high as usual and comes to 3.5/5 napkin stains!