Shiny New Product Review: Dulce de Leche Cheerios and Peanut Butter Cheerios

I'm a bit of a cereal nut.  Growing up, we were limited to healthy cereals (and when we were really, really good, an occasional box of Peanut Butter Crunch).  This meant we ate regular ol' Cheerios quite regularly.  And after a short phase of sugar cereal binges during my freshman year of college, I returned to my love of plain Cheerios with milk or a sprinkling of sliced banana mixed throughout.

I get excited when I see new cereals.  But I got really excited when I saw both of these new cereals in particular - Dulce de Leche Cheerios and Peanut Butter Cheerios.  Why?  Let's see.  We mix my love of Cheerios with my love of dulce de leche (which I originally experienced in Argentina) and peanut butter, and you get a terrible bit of excitement.  And cereal is just one of those awesome things - eat it any time of day, no cooking required, and the crunching is a stress reliever : ).

I love the original Multi-Grain Cheerios.  They have the perfect hit of sweetness that accentuates the grains.  No, really. Those be curvy grains.  I wonder why Cheerios didn't start with a blank slate of plain Cheerios?  I want to like the peanut butter flavor but there is no real punch of flavor to set them apart from anything else.  Better in a cereal bowl than as a snack, the Cheerios don't have quite enough "oomph" in the peanut butter department.  Honestly, if you're jonesing for some peanut butter cereal - just go have a bowl of Peanut Butter Crunch.  The one advantage that these have over PBC is that they will not wreck the roof of your mouth.

Lackluster Dulce de Leche Cheerios

And the Dulce de Leche?  Frankly, my first bowl left me quite disappointed.  The flavor seemed overly artificial (which is funny as they are "naturally flavored").  I don't even want a second bowl and cereal is a regular part of this gal's diet.  I suppose I expected with both flavors, that rather than having the new additions mixed into the actual cereal batter, that they would instead have a light coating on the outside - like a glaze.  I found both (although DdL especially) to not be dense enough in the texture.  I wanted to hear and feel a more audible "crunch" when biting down.  There seemed to be more aeration in each cute little circle than I am accustomed to in my other favorite flavored Cheerio (Honey Nut).  My positive discovery after the fact was that while I did not enjoy these with milk, they were far better as a straight snack, no milk necessary.

But this brings me to what I would recommend to my friends.  If given the choice to take 'em or leave 'em, I'd leave 'em.  No ifs, ands or buts.  

Leftover Turkey Tetrazzini

Another turkey post....

Because I've been swimming in turkey, I've been playing around with a few recipes so that I'm not eating the same ol' turkey dishes day in and day out.

So, here is my favorite way to get rid of turkey leftovers thus far:

Turkey Tetrazzini (as found on allrecipes.com)

Note: I cut this recipe in half since there are just two of us.  It normally means two nights worth.

1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

I also like to add Panko to the top.  It adds a tasty texture to the dish.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. 

Chop up your leftover turkey.

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish. 

Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. 

Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

Mix chicken broth mixture and turkey with spaghetti.

Top with remaining cheese and sprinkle Panko to your heart's content.

Bake 1 hour in the preheated oven, until surface is lightly browned.

Leftover Turkey Pot Pie Pockets

Life has gotten slightly busy.  That's a good excuse, right?  In 2011 I worked full-time, finished my MBA, served as Executive Vice President of Communications and Social Media for my MBA class, had a baby, and finished by serving as the Director of Internal Communications for the Utah AMA.

Is that a good excuse?  Sigh, not really.

So, once again, the husband wanted a turkey again.  For me, that means a month of turkey.  We typically eat Thanksgiving at one of our parents' or grandparents' homes.  But we still must buy and prepare our own turkey.  And when you only have two people (and a baby) in your home, that equals a lot of turkey and, in turn, turkey centric meals.

So here is my New Year's Gift to you.  Two more turkey recipes to help you get rid of leftover turkey.

Turkey Pot Pie Pockets

1 can Pillsbury Grands (or generic brand)
1/2 cup peas and carrots (frozen or your leftovers)
1 can cream of chicken or cream of mushroom soup
2 cups chopped turkey

Optional add-ins
Leftover stuffing
Diced onion
1/2 c chopped celery

Salt and Pepper to taste

Mix all of the innards together in a bowl.  Spray a rolling pin and surface (I cheat and use my cookie sheet as my surface) with cooking spray.  Roll each biscuit out to approximately 6-7".  Fill half of the biscuits with a heaping scoop (you can use an ice cream scoop if you like) of filling.  Do this with each biscuit.  Place remaining biscuits on top of filled biscuits.  Use a fork to press edges together.  Score top lightly with three lines.

Bake at 375 F for approximately 15 minutes.  Check on the pot pies and take out when golden brown.

Serve and enjoy!  These work great to bring to work for lunch - just throw in a ziplock bag!  You don't even need a plate and fork if you don't have one. 

 

Mad Dogs of UT, LLC

Mad Dogs of UT, LLC Cart

With as much exposure to food and different places around the world that I've had, one thing remains consistent...my love of street food.  Salt Lake City has just received a tasty new gift, wrapped in bacon.

Mad Dogs of Utah, LLC is the type of food cart others should aspire to be.  The factors of food cart success are all there - quality ingredients, attention to detail in cooking, and amazingly friendly service in the form of Rudy.  If you ask him, he will tell you all about how service is what sets you apart.  He pays attention to his customers and will chat you up if you like, wait patiently as you pore over the many options, or even take your order over the phone to make your delectable bite handoff even quicker.

What caught my eye, then my stomach, and finally my heart, was his offering of a bacon wrapped dog.  Rudy takes premium hot dogs, wraps them just like little gifts (to your tongue) in bacon, and then lets them bubble and crisp on the grill.  While this is happening, he also grills your bun and will grill mushrooms and/or onions to pile atop if you like.  If you want a side of conversation, he is happy to oblige.  More of the silent type? No pressure - he'll leave you be.

Rudy of Mad Dogs of Utah, LLC and Menu

The bacon dog is indeed delicious.  Due to the elements of seared fat and hot dog casing, your dog will gleefully crunch under your bite.  If you want to add a little kick or yin to your yang, you can add A1 sauce or syrup.  

Bacon Dog with A1 Sauce

Mad Dogs of Utah, LLC also offers breakfast.  Biscuits & gravy, hash browns, breakfast sandwiches (a buck and a half? Can he be serious?) and more.  At lunch, Rudy also offers a French dip, hamburgers, turkey sandwiches, and tacos.  He is also happy to make an item gluten-free upon request.

So if you love food carts - and bacon - you must visit Mad Dogs of Utah, LLC.  He is a Salt Lake win! 

Deliciously Delightful Bran Muffins

I've been eating these bran muffins for as long as I can remember - and making them since I could stir.  Over the years, I've had many roommates (and now husband) taste them and fall in love with them.  Why?  They're relatively healthy - and they taste like cake!  Literally - from roommates who were on Weight Watchers to men who could care less about fat and calories - these are loved by all.  So, by request - here are my grandmother's bran muffins.  Enjoy!

Ingredients:

2 c Kellogg's All Bran Buds
2 c Boiling Water
1 c Oleo (i.e. vegetable oil)
2 1/2 c Sugar
4 Eggs
1 qt Buttermilk (you can also use your regular milk and add some lemon juice to transition it)
4 c Fiber One
5 c Flour
5 tsp Baking Soda
1 1/2 tsp Salt

Okay - yet another simple recipe!  Start off by combining the All Bran Buds with the boiling water in a bowl.  Set aside.

In a large bowl, add 1 c oil and 2 c sugar.  Stir.  Add 4 eggs, one at a time and stir after adding each.  Add the buttermilk and Fiber One cereal, using a hand mixer to blend well to break up the cereal.  Next, add the water-soaked bran.  Blend again.

Finally, add the baking soda and salt.  Stir.  Add the flour, one cup at a time, stirring in between each cup. Let mixture sit for an hour to help the bran gain moisture.  Grease your muffin pans.  The batter should be enough for approximately 48 muffins.  Fill each muffin cup 2/3 full.  Bake at 375 F for 25 minutes.

Because this recipe makes so many (which makes me happy), I normally divide the batch and place some in freezer bags for later.   Depending on where you live, you can store them in a ziplock bag on the counter or in your refrigerator.  Enjoy plain or with butter and/or jam.

Bon Apetit!

Wild Grape Bistro

I know there's been a lot of discussion regarding group deals as of late (i.e. Living Social, Groupon, etc.).  I see many possible benefits for consumers and businesses IF both use them correctly and intelligently.  I actually did a marketing evaluation in my MBA program on Groupon.

Anyway, the reason I mention this is that a LivingSocial deal allowed me to try out Wild Grape Bistro - a restaurant that has been on my list since it opened.  I had an email warning me to use my deal soon or lose it - so use it I did.

Wild Grape Bistro took over a restaurant location that seems to have experienced a lot of turnover.  When they first arrived, I wondered how long they would last.  Here's to hoping they continue.  My meal on Saturday was superb.  Have a glimpse into my experience.

We started with a small plate of Potato Gnocchi, served with braised beef, mushrooms, spinach, truffle oil, and a dusting of parmesan.

Delicious.  I'm a sucker for gnocchi.  Pretty much anytime I see it on a menu, I need to try it.  A large part is due to the fact that good authentic gnocchi seems incredibly difficult to find.  I'll be honest - the gnocchi here were good but not what I consider gnocchi done right.  The flavor was there but the texture too squishy.  Good gnocchi should be somewhat firm.  These were closer to potato dumplings.  The real winner of this dish?  The braised beef.  It was incredible.  Tender, pull apart, but with the right amount of chew so you still felt like you were eating meat.  My next visit will include their tenderloin just so I can taste the magic they create again.

Next up - Grape's Bison Burger.  8 oz. Colorado Bison, house-made steak sauce, blue cheese, fried onions, spinach, bacon, and served with house cut fries.

Sadly, due to pregnancy food restrictions (which also prevented me from ordering their Arugula salad which sounded ridiculously good for a summer day) I had to withhold the blue cheese.  The sacrifices I make....anyways.  I hadn't experienced Bison before.  For those who are a little more on the reserved side when it comes to game meats or meats not normally seen in the grocery store I'd say go for it!  It's an incredibly mild tasting meat but delicious.  I assume the grind wasn't mixed with any beef suet but it's possible.  The burger was exquisitely composed with the right layering and thickness of bun to burger with a lovely crunch of onion and sweet tang from the steak sauce.  Another win for Wild Grape Bistro.

Lastly, we finished with a Organic Chicken Breast, served with Moroccan roasted vegetables, polenta fries, and smoked eggplant.

I had wondered what the "polenta fries" would come out as.  I love polenta, and tend to prefer a firmer style.  This was perhaps a bit too firm for me and resembled more of a coarse corn bread than polenta.  The chicken was moist and slightly garlicky.  And the vegetables were the real win.  Tender, well-seasoned, and summery.  I fear it was unfair to the chicken to have followed the braised beef.  If you're in the mood for chicken, it was well cooked and satisfying but not memorable in the way the braised beef was.

So, while some may argue that group deals are of the devil (and some consumers abuse the system to make it so while some businesses overestimate their ability to fulfill), it proved successful for me.  Wild Grape Bistro?  I happily recommend your fare.  Your service was great and patio seating on a lovely summer day are hard to not love.

Happy Chinese New Year! Homemade Potstickers FTW

I've been a lover of all foods Asian for as long as I can remember.  I'm sure it helps that I originated in the Bay Area where Asian culture reigns supreme.  Chopsticks were my utensil of choice (I swear eating with them makes your dish taste better).

So to honor Chinese New Year, I am posting a tribute to potstickers, one of my favorite snacks/meals.  I think most people love anything that is essentially a pocket of deliciousness.  Beef Wellington, falafel in pita, momos, or even Hot Pockets (which I know you secretly love).  

Potstickers, or Chinese dumplings, are far easier to make than you might have imagined.  Especially if you cheat and use wonton wrappers - which I do.  Also, if you happen to be planning a party or just happen to love all things Asian, you will use almost the same ingredients if you would like to make Vietnamese spring rolls at the same time.

新年快乐!  

What you'll need:

1/2 pound ground pork

1/2 medium head cabbage (Napa), finely chopped

1 green onion, finely chopped

2 slices fresh ginger root, finely chopped

1 1/2 shredded carrots

1 egg

1 teaspoon salt

1/2 teaspoon white sugar

1 teaspoon sesame oil

1 (14 ounce) package wonton wrappers

5 tablespoons vegetable oil

3/4 cup water

1 tablespoon chili oil

1 tablespoon soy sauce

1 teaspoon rice vinegar

It's actually really easy from here with one exception - but we'll get to that.  

1. Toss everything from the ground pork down to the sesame oil in a medium bowl.  If you're not squeamish, get your hands in there and mix.  If you are, well, get a spatula and get to it.  Mixed?  Great, move on.  

1. Get out your magical wonton wrappers.  One of the happiest pre-made products you can buy.  Lay out your cute little circles and get read for the slightly more difficult part.  Add a spoonful to each little wrapper.  Less is more for the inexperienced because this next part is a little trickier.  Maybe only do one at a time to start to find the right level of "fullness" for your dumpling folding skills.

1. Have a small bowl of water to dip your fingers in.  Fold your wontons into cute little half moons and start pressing together.  Now, here is the part some people struggle with at first.  Start folding. I start in the center and fold a quarter inch to a half inch fold and work towards one end.  Then I go back to the middle and go the other way.  Don't get your fingertips too wet or your wonton dough will get sticky and be a royal pain to work with.  However, you will want to add a little moisture to help your folds really stick together.  Now repeat about a million times until you're out of dumpling filling or wonton wrappers.

Cool.  Now you have two choices.  Cook now or throw in a bag and freeze.  Because I was making these just for me (and my husband, sort of) I chose to cook half and throw the other half in a gallon size freezer bag.  That's what makes these even more awesome - they freeze well and make for a very quick and low maintenance dinner in a pinch.

If you choose to cook now, your journey is almost over.  I like my dumplings and sauce over rice so I'd get that cooking now if I were you.  Then you'll toss your vegetable oil in largish pan.  I used a 12" pan to do my bidding.  Arrange your potstickers in the pan, laying on their more flat side.  Once they're looking pretty like a fan, turn your burner up to medium.  Go ahead and add the water and then cover with a top or if you don't have one, just use a cookie sheet and let it have a small opening to vent.  Let this cook for about 10-12 minutes.

All cooked?  Last step.  Mix the chili oil, soy sauce, and rice vinegar in a small bowl for dipping.  Or you can get crazy and throw it in the with the potstickers once they're done and stir to get them coated.  Hey, it's your life. 

Shiny New Product Review: Taco Bell's Beefy Crunch Burrito - An Epic Fail

It breaks my heart to say this.  Taco Bell, you have really failed this time.

It all started with my bi-weekly visit to Taco Bell to pick up my usual, a Crunchwrap Supreme and a Grilled Chicken Burrito (and don't forget the all important Baja Blast).  I noticed there was a new item on the menu - a Beefy Crunch Burrito.  It looked and sounded delicious.  When I pulled up to order, I asked what happened to be in this appealing new item.  Most importantly, what made it crunch?  The answer?  "Layers of seasoned ground beef, rice, warm nacho cheese sauce, reduced fat sour cream and Flamin’ Hot (R) Fritos(R) wrapped in a warm, flour tortilla."  

I'll be honest, the Hot Fritos threw me.  What had initially sounded so amazing suddenly sounded a little not so amazing.  I love Fritos.  The thing that was bothering me more than anything was the scary bright orange color - Frito deliciousness this was not.  

Curiosity got the best of me and a few weeks later I made the giant leap.  Here's the real failure.  Taco Bell began their failure path years ago when they got rid of my beloved Chilito.  If you're not familiar with the Chilito, it was only Taco Bell's greatest creation.  Now here comes another one.

The Beefy Crunch Burrito?  Not crunchy.  Either the worker bee totally forgot to put the crazy orange Fritos in my burrito or by the time I got home (a matter of minutes) the crunchy had turned into the same soft texture as the rest of my burrito.  I kept taking bites searching for some crunch, but alas, no crunchy peep from my burrito.

Fail Taco Bell.  Have you had any Taco Bell failures that hurt your heart a little?

Bittersweet Moments Sweetened With Mini's Cupcakes

Today is my last Thursday at work. Meaning, tomorrow is my last day at my current employer. There have been definite highs and lows at my job. The highs, absolutely being the opportunity to meet and work with some of the most magnificent people I will ever come into contact with.
Evidence of this?

Mini's Cupcakes. My favorite Salt Lake cupcakery, for good reason.

Why do I love Mini's? I've eaten about a million cupcakes. Although, it certainly felt like the majority was in a span of two weeks while we were searching out the best cupcake in New York at Serious Eats. I've never been so sugared out in my life. After eating all these cupcakes, and swearing them off for a period of time, I was able to return to Utah, and return to Mini's.

They are the perfect size. Enough to satiate but not so much that you wish you could die or pull all of your teeth after consuming one. More importantly, they are always moist, have excellent flavor balance, and have frosting and ganaches that are blended well and not grainy or sickeningly sweet. As an added bonus, Leslie has incredibly fun and delightful flavors that tease the palate into wanting more.

What did my wonderful friend and co-worker delight me with? From top left: Black & White, S'More Please, Diva. Bottom left: Twister Sister, Breakfast at Tiffany's, Chocoholic. Leslie (the owner and baker) pretty much had my heart when she started combining salty and sweet - and made delicious ganaches.

Mini's also does seasonal flavors. This holiday season, I was fortunate enough to experience a Gingerbread with Cream Cheese, Eggnog (filled with eggnog custard) topped with Eggnog Buttercream (and an optional splash of rum), Pumpkin Chocolate Chip, Dark Chocolate with Dark Chocolate Peppermint Ganache, and a Dark Chocolate with Nutella spread. Wowee - my heart did little flutters when I saw what was coming out.

Lastly, you should see what my breakfast of champions was completed by. (If you didn't see this coming, you haven't figured me out yet)

Wassailing with Richard Blais

Wondering about large, shiny, and expensive gifts for the holidays?  Chef Richard Blais was on the ready to demonstrate a few things you might add to your list for Santa this year.  Even better, he took a little time out of his day to show me how to make Eggnog ice cream in minutes!  If you remember how much I love ice cream, you know he has my heart. 

If you watch Top Chef (you should), you'll remember Richard Blais from Season 4: Chicago, and from Top Chef Masters.  What you might also remember, is that he a gadgety, and sciencey guy.  Also, very lovable and down to earth.  Nothing egotistical or arrogant about him.  His first culinary position might surprise you.

So, sit down.  Take a load off, and watch Chef Blais perform some magic.  (and enjoy his caught off guard expression with my last question)

And a quick cheat sheet for your convenience:  

:28    How to make ice cream/gelato using dry ice?

4:35  What do you like to cook around the holidays that isn't as traditional, or different?

5: 48 What do you recommend if you don't have a double oven and are preparing meals for the holidays?

7:30  There is a mixed attitude with fast food in the food world.  Some What are your fast food guilty pleasures, if any?  (spoiler - he loves the McRib!)

Leftover Thanksgiving Turkey Enchiladas

As I mentioned in my last post, my husband REALLY loves turkey.  Or at least, right before Thanksgiving he thinks he does, which means even though we have ten plus available homes to attend and eat turkey at on Turkey Day, we still must make our own a few days later.

While on my journey to find creative uses for the oodles of leftover turkey (two people are not really a match for a 14 lb turkey) I found another usable recipe.

Enter my easy chicken enchiladas recipe.  Simply substitute your leftover white meat (chopped) for the chicken and you have another possibility in the month long journey of finishing off a large bird.

Good luck to you!  We're down to a bag of turkey.  Maybe another recipe or two and we'll be down to 0.  Curry turkey perhaps?

Leftover Thanksgiving Turkey Shepherd's Pie

My husband loves turkey.  What does this mean?  Even though we attend Thanksgiving at any one of five family dinners, we have to make our own turkey to truly satiate his turkey addiction.  I suppose I'm lucky this isn't a year-round obsession.  Two people attempting to eat a 14 pound turkey?  I'll leave it at, we have leftovers.

So I'm passing along to you, an incredibly fast and easy way to get rid of your Turkey Day leftovers (without using the garbage or compost).

What you will need:

Leftovers:

Turkey:  approximately 2 1/2 cups of turkey, shredded by hand
Mashed Potatoes - approximately 3 cups
Gravy: 1 cup
Stuffing (optional):  1 1/2 cups

Additional Ingredients:

1 large carrot, sliced
1 celery stalk, chopped
2 cups chicken stock
1/4 tsp Thyme
1 cup shredded Irish cheddar cheese
Salt and Pepper to taste

If you don't have leftover mashed potatoes (I didn't) then you will also need these:

5 medium potatoes
1 cup milk
2 tbsp. butter

If you're missing the mashed potatoes, start here.  If not, you can move to the next section:

Peel and chop five medium potatoes into quarters.  Toss into a pot of boiling water and cook until tender.

Drain, add one cup of milk, two tablespoons of butter (I honestly just pour milk in and glob some butter in to my own merriment) and salt and pepper to taste.  Get out your hand masher (you can also use a food processor for super smooth potatoes) and get your best Popeye arm muscles out and start mashing.  Once this is done and you've tasted the potatoes several time to deem this delicious, you can move on.

Life is pretty simple from here.  Take your sliced carrots, celery and chicken stock, and dried Thyme and add them to a deep skillet.  Simmer these together until the carrots soften, about twenty minutes.  If your liquid gets a bit low, feel free to add more chicken stock.  You won't need to add salt to this part of the dish as the chicken stock should contain plenty for just about anyone.  

You can now add your turkey.  I shred mine by hand as I throw it in.  You could also chop it if you prefer to keep your nails turkey free.

Your turkey should be nice and juicy now.  This is where, if you have leftover gravy, you will stir it in.  If you don't, no worries.  Just add a little more chicken stock, maybe a little butter, and a little flour and let it simmer to create a cream sauce within your mixture.  You'll want a little excess sauce so that if you picked up a scoop with a slotted spoon, gravy deliciousness would be dripping through.

Layering time.  Get out a baking dish and dump your mixture in.

If you have leftover stuffing, layer this on next.  After the stuffing, add the mashed potatoes.

Final step, add the shredded Irish cheddar cheese to the top.  Toss into the oven at 375F for 20 minutes.  At the end, change your oven's setting to broil and watch closely as the cheese turns a lovely bubbly brown.  You'll want to watch closely because this will happen quickly and if you decide to step out of the room to do something else, you may return to flambé.  Once you see the level of browned cheese you desire, pull out of the oven.  Can be served immediately.  Enjoy your turkey Irish style!

Easy Sunday Dinners: Healthy and Easy Vietnamese Spring Rolls

I recently discovered an amazing Asian market located not too far from my home in Salt Lake.  What this translated to was that I was going to begin making more dishes that I typically would lack the ingredients for.

My first simple venture?  Delicious, fresh Vietnamese spring rolls.

The best thing about Vietnamese spring rolls is  that they work as a quick snack or as a meal.  And they're diet friendly and gluten-free friendly if either of those are a concern.  I also think they're fun to make.  And the ingredients are nearly identical to make gyoza or potstickers so you can make that a simultaneous project or a next project.

What you will need:

Cellophane noodles (also called Rice Vermicelli)
Grated carrots
Napa Cabbage
Ground Pork (cooked with sesame oil)
Scallions (Green Onion)
Ginger (grated)
Garlic (crushed/chopped fine - I used a garlic press)

Hoisin Sauce
Peanuts

Rice Paper

Okay, ready?  This is seriously very simple.  I had a woman ask me while standing in line what I was doing with my rice paper.  I should point out that I may have been the only white person or non-native Asian in the store.  When I told her I was making spring rolls, she encouraged me to buy the larger size as native Vietnamese typically use these.  Why?  Because they're much easier to roll.  I like the smaller size and once you've made them once or twice, it's really not hard at all. But there's a quick tip for you if you're feeling unsure.

First, cook your ground pork (or you can also use ground turkey if you prefer) with a bit of sesame oil.  I find this lends a lovely roasted sesame flavor to the meat.  While that's cooking, you can start boiling water on the stove (or microwave).  You'll need the boiling water for both the rice noodles and for the rice paper.  Once the water is boiling, break off a cake or two of the rice noodles.  Turn the heat off and toss the noodles in.  They'll soak for a few minutes to soften.  If only Italian pasta was this fast...

The rest of your prep work is just in getting your veggies ready.  I like to keep things simple - and a little fast and loose.  I don't necessarily use much in the way of measurement.  This way you can customize what you like for each delicious, healthy bite.  You'll want roughly 1-2 grated carrots, 1 cup of chopped Napa cabbage, chopped scallions, and four or so cloves of garlic and three or so knobs of ginger pressed with a garlic press.

Once your meat is browned, your noodles soft (and drained), and your vegetables chopped and ready, you'll need a large bowl.  I would recommend tossing the meat and veggies together first.  Then, at your discretion, begin mixing your noodles in.  Be careful not to mix too many - remember you'll be wrapping  this all in rice paper and you don't want to only have a bite of rice noodle/paper each time.  You can always use the leftover noodles for a separate noodle dish - perhaps even tossed with your leftover spring roll innards.  You can leave the spring roll stuffing as is or you can kick it up a notch with a splash of soy sauce or rice vinegar.  I like to dip my spring rolls so I like my spring rolls au naturale.

Using your leftover water from the rice noodles (or boil some new hot water), soak ONE piece of rice paper.  Do not toss the entire stack in.  I did this once, thinking I was being efficient in my prep.  Nope, you will just lose the whole stack.  Once it becomes workable and looks like plastic wrap floating in the water, pull it out.

Place a small amount of filling in a line form on top of the rice paper.  Fold one of the long ends over filing.

 Using your fingers, pull the paper that is over the filling back to make it taught.  You will then fold each of the two sides over this.

 From here you will simply continue your original roll, keeping the paper taught.

After you repeat this with the rest of the paper and filling, you can enjoy now or refrigerate for later.  Eat naked or serve with 3 tbsp hoisin sauce and 1 tbsp chopped peanuts mixed together.  Or better yet, peanut sauce (mix 1 c peanut butter, 1/4 c soy sauce, 2 tbsp dark brown sugar, 1/2 c hot water, chopped peanuts).

Try not to eat them all at once.  This will not actually be a problem if other people happen to be around.  My boss polished about half of the fifty I made in about ten minutes.  People with Celiac disease are so deprived - but I guess this makes them feel less so.  Stuff your face!  After all, it's actually pretty darn good for you!