Monday, November 18, 2013

Veggie Spring Rolls

I don't know about you but I have been terrible about eating my veggies lately.   With the holidays quickly approaching and the knowledge that I will continue to eat garbage until it's over, I loaded up on veggies at the grocery yesterday.  All kinds and an array of colors.  It's so much fun looking at the rainbow of colors in my vegetable crisper.  It's the simple things that make me really happy.  Like kale, carrots, peppers and cucumbers!

With it being Monday, I knew I would want a quick meatless meal so I rushed home and started slicing my vegetables for Spring Rolls.  I know what you're thinking:  Aimee,  there is no way I could make spring rolls.  You're wrong.  I actually thought the same thing but thanks to this photo tutorial from White on Rice Couple, I was spring rolling in no time and you will be too!

Spring Rolls are such a versatile light meal.  You can fill them with anything you like.  The produce section is your friend with this recipe.  I like to dip mine in an almond butter sauce.  I just grate garlic and ginger, add it to the almond butter (peanut butter works too!) with some fresh squeezed lime juice and soy sauce.  I never measure when I make this so I don't know exact measurements.  Sorry.

You're sure to enjoy any spring rolls you make!  Best of all think about how impressive it will look to your friends!!  Whatever you do, keep this between us.  Don't want this secret getting out, do we?

Veggie Spring Rolls

Green Onions
Yellow Pepper
Rice Paper

Julienne all of the vegetables slicing to the length you prefer.  Place on the rice paper that you've dipped in water to soften.  Place the veggies at one end.  Roll once and tuck in the ends.  Continue rolling until you reach the end of the rice paper.  Slice in half and enjoy!  I made extra tonight to take to work.  I've wrapped the whole roll in some plastic wrap.  I'm not sure how it will turn out but I'll let you know!!

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