We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
I love that I can gather ingredients and make something completely new with items that I have already cooked. And I love having leftovers after the holidays.
We love our air-fryer and like to make items in it for a quick lunch. PB&J gets old when you homeschool. But PB&J egg rolls are fun and different.
The best part is that you can use any combination of left overs.
For ours, we spread our hot spinach artichoke dip on the egg roll wrapper and layered turkey, potatoes and green bean casserole. *Note: use less than you think for each layer or your eggrolls will overflow and not be able to close up.
Roll these and either oil or air fry. Our air fryer cooks a pan of these in 6 minutes. We roll them over at 3 minutes.
For the dipping sauce, I mixed together cranberry sauce, some cracked black pepperand a few tablespoons of apple juice. Stir in a pan over low heat.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday