Hop into Spring Rolls
When the months get warmer, I tend to enjoy more fragrant foods. Lighter even. Yet still so delicious. I always have a bag a rice paper rounds in my pantry which can make "quick and on the fly" spring rolls. I fill them with leftover proteins (like store bought rotisserie chicken) and thinly sliced veggies and serve them with a easy mixture of 3 tbs of peanut butter (or another nut or seed butter) and 1 tsp of rice vinegar dipping sauce.
Spring Rolls take a lot of craft and time. So plan ahead and get all your ingredients together before you get started. Otherwise, your spring rolls will look like this: (kind of sloppy)
Looks easy enough right? Well, it is! Here is the recipe. Let me know how you did. Share your pics with me!
*Recipe: Spring Rolls (makes 6) *
6 Spinach Leaves
2 Shredded Carrots
1 Cucumber (julienne)
1 c Shredded Chicken (optional)
1 Packet of Rice Paper Rounds
Seperate all your ingredients into seperate bowls. This is an assemply line and you will work fast, as the rice paper dries quickly. Dip each rice paper round into water pan about 3 seconds each side. Place on plate.
Layer a spinach leaf, a pinch of shredded carrot, julienne cucumber and shredded chicken and roll up like a burito- pay special attention to keeping the roll right so it doesn't unravel.
- Repeat for all rolls and serve with a peanut sauce- or your favorite Asian inspired dipping sauce.
You can vary your spring rolls with almost anything you like. These are very simple with ingredients that are pretty common in almost all the households, but you can most definitely change it up and make it your own. This was my first attempt at spring rolls. As the weather keeps getting better and more warm, I am sure there will be lots of variations to make.
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I will be back next week, with another blog post and another recipe.
Until then, take care!