Nope! Were not done yet! Here’s our one last and final post (promise!) on our Aikido New Years Eve potluck. If you’re tired of hearing about what we made for this potluck , then you can move on to another post (just skip the previous 3). If you still want to salivate over these juicy springrolls, then you can hang out for another read. Anyway, since we had so much left over lemongrass tofu and ground beef, we decided to make some fresh springrolls.
Why not? It’s was so easy to make , being that there were tons of left over ingredients to work with. It was either make these fresh rolls or feed the rest to our beastly, ravenous dogs ( they’re loved, but not that worthy). So yup, here they are, more springrolls to add to the potluck festivities. What a way to bring in the new year ! We’re full and tired of cooking now….well, at least till we get hungry again. 
Steamed Beef Meat Balls & Lemon Grass Tofu Springrolls
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{ 1 comment… read it below or add one }
Hi
I’m just wondering about names of out VNese food. I remember reading in more than 1 pages, that they distinguish between “Nem” (or “Cha gio” in the South) and “Goi?” by calling them spring rolls and summer rolls. I don’t know if this is accurate or not, but I’m quite sure about reading ’bout them 