Did you make way too much filling for dumplings and get stuck with too much filling? Oops so did I. I got sick of making dumplings about 2/3 of the way through the filling, and instead of just cooking up some noodles to use the rest of the filling with, I decided to make spring rolls. Super easy, super good.
Dumpling filling spring rolls
whatever filling you have left from making spinach dumplings
spring roll wrappers (rice paper ones, obviously)
Place 2 tablespoons of filling in the middle of a softened (in warm water) spring roll wrapper. Fold up the side closest to you, then fold over the left and the right. Pulling gently down towards you to make the filling in a tight line, roll towards the remaining side to seal. set aside and repeat with the rest of the filling. Pan fry in a little oil on each side, like you would a sausage. Serve hot, with dipping sauce!