Spring Rolls: Almost a Pintrosity!

OK. So I made these spring rolls the other night and they turned out pretty good, I thought. It could have gone way wrong if I had made them as spicy as they say too, but luckily logic kicked in for me and I didn't!

Here are some tips if you are going to make them:

• Spring roll wrappers are NOT by where the egg roll and wonton wrappers are. They are by the Asian food and are in a package. They are dried brittle circles that you soak in water! Not was I was looking for in the first four stores I went to.
• The recipe calls for 4 TBS of crushed chillies. I think they may mean tsp.  But either way, I would leave this out. I only put 1 TBS in, and it was too spicy. They would have been really yummy without any.
• Be generous with the noodles. They taste yummy. Also, she doesn't really say what to do with the rice vinegar. I just poured some over the noodles once they were done cooking and drained.

I think that is it. Enjoy!

http://basil-albi.blogspot.ca/2011/10/spring-rolls-with-spicy-peanut-sauce.html

Chalupa

I remember mom making this when I was in high school. Someone in my ward shared this recipe with me and I tried it today. I am looking for any kind of yummy crock pot meal I can get right now so if any of you want to post some of your favorites I would really appreciate it. :)

1 lb pinto beans (dried)
2-3 lb. pork roast
7 cups water
1/2 cup chopped onion
2 minced garlic cloves
1 Tbsp. salt
2 Tbsp chili powder
1 Tbsp. cumin
1 tsp. oregano
14 oz. green chili

Put everything in a large crock pot and cook on low for 8 hours. We served it with chips, lettuce, cheese, tomatoes, sour cream, and salsa. Avocados would also be super yummy on top.