“Anything you can do I can do better. Anything you can do, I can do too.” Do you know that song? Not sure but I feel like it’s from Annie. Okay I looked it up and I was close! It’s from a different musical “Annie Get Your Gun”. You can listen to it on You Tube by clicking here. It played in my head a lot as a kid which makes sense because I loved musicals. Anyways, I’ve always thought pretty highly of my skill set! Yes, that makes me 😂 laugh when I confess it. Whenever I saw someone do something, I just assumed I could do it too. I often figured I could even do it better and always shocked when I found I couldn’t do something.
One thing I never would have attempted is the super complicated instructions for spring rolls. So many steps and parts; who has that much time to make dinner???
When our family was hit with a bacteria and we had to spend hours a day cleaning and doing laundry, my sweet friend Viviana brought me dinner. Big deal you say? Viviana has four tiny children under age 3. She made us the yummiest spring rolls and peanut sauce. I am now addicted! And if Viviana (one of the busiest moms I know) can do it, so can I! I’ve made them a bunch of times in the last few weeks. Once you buy the tahini, you may as well use it to make more! They actually don’t take that much time just a bit tedious. I don’t like tedious things but the payoff is so yummy it’s worth it.
Here’s her recipe which is loosely followed. You can shred any veggies you like for inside them. These are awesome if you’re on a raw diet or if you just want to eat healthier in the New Year.
First I use my julienne carrot peeler to cut the following veggies into matchsticks:
Carrots, cucumbers and beets
Then I slice thinly:
Avocado, peppers, lettuce or spinach and green onions.
You could also add in shrimp, steak or chicken if you want a non vegetarian option.
You can literally add in anything!
Put all that in a bowl and sprinkle with rice vinegar and agave nectar and a splash of lime juice.
Next cook a few vermicelli noodles once cooked drizzle on some tahini and a few red pepper flakes.
Place one rice paper at a time in a pie plate of hot water until soft. Then transfer to a dinner plate. Put little bits of the noodles and add some veggies and roll up like a wrap.
Viviana’s recipe also calls for cilantro and mint but we didn’t really like those so we’ve been keeping them out.
The only thing left is to make the dipping sauce. You can find tons of yummy recipes on Pinterest for these. Vivianas recipe calls for 2Tbsp or peanut butter mixed with 2Tbsp of rice vinegar, 2Tbsp of agave nectar, 2Tbsp of water and 1/4 tsp of red pepper flakes. Sooo yummy!
If you have left overs, you can put them in a container with a damp cloth and eat them for lunch the next day. Love these after the gym. No work the second day!
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