After entertaining on July 4th, I found I had lots of leftovers.  

Turning leftovers into delicious meals that seem like the first time you are eating them can be a real challenge.  

As you ,my loyal readers know, I love a challenge!

The following recipe, for Baked Asian Rolls is extremely forgiving.  

You may easily substitute leftovers you have on hand for the fillings.  

If you have shredded beef or chicken, stuff your wonton wrappers with that!    

Just open up your refrigerator door and start pulling out whatever strikes your fancy.  

Add a side salad and you have a quick and easy meal.  It is also healthy, as the rolls are baked, not fried.

If you don’t want to heat up your kitchen, you may easily bake these Asian Rolls in a toaster oven outside on your back deck.  

How easy and useful is that? After making these delicious rolls you will see that dinner the second time around may be even tastier.

Menu

Serves 4

Baked Asian Beef 

and/or Chicken Rolls

Tossed Salad with Your 

Favorite Dressing*

Watermelon*

Baked Asian* Rolls

Spray Oil

1 lb. of leftovers (I used 

slow cooker beef and slow 

cooker chicken from The 

Island Now June 30th article 

I  then added  julienned 

carrots and spiralized 

cucumbers.)

1/4 cabbage, sliced thinly

14  square spring roll 

wrappers (I bought mine 

in the freezer section of 

H Mart)

Sauces:

Chili Dipping Sauce

Soy Dipping Sauce

Duck Sauce

1. Preheat oven to 425 degrees.  Assemble the rolls:

Place one wonton sheet on a wooden board.  Place meat filling on bottom third, in the middle…leaving about an inch on each side. Top with vegetables and then cabbage.

2.  Gently roll into a wonton.  Fold sides in, then roll and place seam side down on a Silpat-lined baking sheet.

3.  Spray with oil and bake 15 minutes.

4.  Turn over and continue baking until golden brown.

5.  Serve with your favorite dipping sauce along side.

* If you have leftover, pulled beef, pork or chicken you may make these rolls Southwestern Style instead. 

Add some grated cheddar cheese and serve with salsa and guacamole on the side, ole!

Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation follow Culinary Architect Catering on Facebook.