I’m really starting to love won ton wrappers! They are light, versatile, and so easy to work with. Last weekend, I made a Valentine’s Day dinner (featured in my blog earlier today) Sage Butternut Squash Ravioli with Lemon Sauce and only used 12 of many won ton wrappers in the package. With plenty of leftover wrappers, I have challenged myself to find multiple ways to use them. First was the obvious – spring rolls. I had an assortment of vegetables in our refrigerator, so I pulled them out, chopped them into thin strips, and wrapped the little rolls. With ginger and a little sesame oil, the vegetables were very lightly seasoned. I lightly sautéed the rolls and served them topped with zucchini spirals that had been soaked in rice vinegar and sesame oil, and side of Sriracha aioli alongside a veggie stir fry dinner. I’ll share my recipe this week on the blog. Until then, here is a sneak peek with a photo gallery.