Saturday, March 6, 2010

Lettuce Wraps & Crostini Lunch

I used the leftover bean dip, red pepper ketchup, and veggies from last night's appetizer dinner to make crostini.
Chris flipped over these tofu wraps.  They're just leftover wonton filling (minus the egg) from the dumplings, topped with plum sauce.  Napa cabbage is actually better than lettuce for wraps.  It has more crunch than lettuce but, unlike other cabbages, has a mild, sweet taste. Make sure you use napa cabbage or lettuce, for the wraps as well as for the filling - not ordinary cabbage! :-)

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