Chinese eggroll nachos
Quite often, it seems, I’ll plan on making one dish and it ends up morphing into another. Maybe I realize I’m out of an ingredient or a recipe isn’t going right at all or sometimes, I run out of time and need a dish ready to prepare *now,* not half an hour from now.
These nachos ended up being a result of all three. I had spent quite a bit of time preparing the filling for pseudo-eggrolls and was already running out of time to roll them. About three eggroll wrapper attempts in, I discovered that it just wasn’t happening. My wrappers were cracking and tearing from being in the fridge too long.
I didn’t have time to create something completely new for supper and instead, tossed in the extra ground pork I had, left out the carrots I hadn’t mixed in yet, and dumped it over tortilla chips with a dollop of sour cream.
I stuffed some into a part of a package of wonton wrappers, but gave up there, too, and ended up frying the rest of the wontons and eggroll wrappers (cut into quarters) into “chips.” I don’t seem to have a picture of that, but wonton chips rock anyway and seemed even more fitting for these “nachos.”
(^ I took that picture by request of one of the little ones ’cause she said it looked pretty. It was just a snapshot to please her or I probably would’ve cleaned up the stray meat scattered on the table next to the bowls. Oops.)
You might like these related posts!
Mini wonton lasagnas – Dinner, bentos, or midnight snacks
Fried pork shiso rolls – Bento meat sushi rolls*
Egg drop soup with ramen noodles – When the picture looks better than what’s served
Beetlejuice, beetlejuice, beetlejuice! – Purple cabbage and tofu soup
Salmon guacamole wonton cups – Work what ya pantry gave ya
Wilted lettuce, beef bread rolls – Stuffed stir-fry rolls?
Comments
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Julie
January 20, 2011
This is quite a good idea!