If you’re anything like me, you definitely
overloaded on jelly beans, cadbury cream eggs, and cake this past weekend.
With several Reese’s eggs in the mix too. And bread. So many toasted
slices of this
irresistible bread.
Needless to say, I went on a very long run
yesterday and made veggie-packed summer rolls for dinner. Summer rolls are
actually something Kevin and I make on the regular. Last summer, I found myself
spending way too much money on pre-made summer rolls at my
favorite take-out sushi place that decided it was time to make my
own. Following the instructions on the rice paper package, it turns out making
these healthy rolls is actually pretty simple. You just need a little practice,
instructions, and a trusty knife to sliver a million veggies.
Ingredients:
- Easy Peanut Dipping Sauce1
- 1/4 cup creamy peanut butter
- 1 Tablespoon hoisin sauce2
- 2 teaspoons soy sauce
- 1 clove garlic, mashed (or about 1 teaspoon minced)
- 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
- 1-2 Tablespoons warm water, or more as needed
- optional garnish: crushed peanuts, sprinkle of crushed red pep
Summer Rolls3
- 10 spring roll rice paper wrappers
- 1 large carrot, peeled and julienned
- 1 large cucumber, julienned (you can peel, but I don't)
- 1/2 of a large red pepper, julienned
- 1/3 cup chopped purple cabbage
- 1 ounce cooked rice noodles/rice vermicelli (optional)
- 1 avocado, sliced
- ......................................
- ....................................................
full recipe : sallysbakingaddiction.com
