Hey friends and Happy Friday!
Did you have a chance to make my recipe from Wednesday? You should make it a top priority 😉 Hah! I must be on a food kick this week…
I’m currently in Massachusetts prepping for my wedding with friends and family, but I wanted to stop by to share a “Feel Good Friday” recipe that I made a couple weekends ago and simply loved. I did promise you the recipe, after all 🙂
Fresh spring rolls are often a meal/appetizer I order at thai restaurants, or grab at Whole Foods and Trader Joes for my work lunches. Whether they are filled with just veggies, tofu, or chicken, they never disappoint.
I don’t know what it is, but these little delightful bites of veggies are not only really healthy, but also so satisfying. Whenever I feel like I need a little punch of energy/feel-good vibes/veggies, I go for these. That’s why I decided to finally try and learn how to make them. It couldn’t be that hard right?
Here’s what you need to make 8 fresh spring rolls:
– Rice paper
– 1 English cucumbers (julienned)
– 1 Bag of shredded carrots, cabbage, and broccoli or you can julienne them all individually
– 1 container of fresh sprouts
– 1 Avocado (thinly sliced)
– 1 Lime
– Chicken breast tenders (seasoned with salt & pepper, cooked in sesame oil and soy sauce)
– Fresh mint
Also, not pictured was this dressing, which is so damn good.
Okay, follow along!
1. Cook seasoned chicken in soy sauce and sesame oil for about 10 minutes, flipping as needed.
2. Cut all your veggies and lay off to the side.
3. Fill a pie dish/something larger than the rice papers (I used a chip dish, haha) half-way with hot water. Then, dip one rice paper at a time into the water for about 10-20 seconds until the paper is soft/pliable but not torn. Remove from water and lay on cutting board.
4. Layer fillings in the middle of the rice paper, keeping an inch of space free all around.
5. Then, carefully wrap the ingredients half way when you fold one side inward. Then tuck the two sides in and roll the whole thing away from you as if wrapping a burrito.
6. Move the finished spring roll over to a plate to set.
7. Continue filling fresh spring rolls and setting them to dry. Pair with a dip of your choice. I loved the Opa Greek dressing for this as well as some soy sauce. I alternated!
Enjoy! I hope you love these as much as I do. I have a feeling you will 😉
If you have any questions or comments, please let me know.
Oh, I almost forgot to mention, fresh spring rolls are divine with peanut sauce. THE BEST, actually. That may have been my one mistake here, lol!
So happy about these and can’t wait to make again. 😀
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