Intern Post - Spring Rolls of Spring

Hi everyone! Wow, there has been far too much space since our last post. Again. Le sigh.

Since late fall I have worked on launching two businesses and also got pregnant! Lots of change 'round these parts. Check out our newly revamped Nutrition Transitions website!

Both of my interns have been wonderfully patient in helping me during this transitional time. They always step up to the plate and do whatever I need done. Kayla and Macy, you are my life savers!

Check out a new post from Kayla, perfect for spring eating and really fun for kids!

*M*

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From Kayla:

What better way to welcome spring and the change of seasons than with some spring rolls? I think there is no better way. So let’s do it.

Spring roll nights are always so fun for me. Loading these babies up is an activity I can share with my boyfriend (and not get OCD with him sharing the kitchen with me). I went to visit my mom this past week and made these with her. She not only loved how they tasted, but we really enjoyed building them together!

This is a great activity for the whole family to enjoy. The assembly is very simple, and you can lay out all of the ingredients before preparing. A little bit of this, a lot of that… none of that—everyone has their choice of what goes in their rolls. Make sure there are lots of colors to choose from! Kiddos will love stuffing their rolls with a little bit of all of the colors—ensuring a nutrient dense meal that’s mighty tasty and mother approved.

As for the dipping, you could go simple and put some soy sauce or tamari on the side. You could even buy or prepare a peanut sauce. Maybe an avocado-lime dressing (1 avocado, ½ cup water, 2 Tbs lime, pinch of salt)? The possibilities are endless. I’ve included what I prepared, along with some links to some sauces you could use. I’ve found that these often don’t need sauce, especially if you use plenty of fresh herbs like mint, basil and/or cilantro—but the dipping is part of the fun.

Spring Rolls of Spring

Brown Rice Wrappers

A shallow baking dish, at least 2 inches thick

Water, previously boiled

Fresh veggies, shredded or julienned—here’s what I used:

•        Shredded or whole basil, mint and cilantro 
•        Red cabbage
•        Carrots, shredded
•        Thinly sliced avocado
•        Cucumber, julienned
•        Bell pepper, julienned

Sweet potato, cooked and thinly sliced in strips (leave out if you want all fresh veggies)

Nori seaweed

Sesame seeds (for topping)

Other ideas:

Mango, orange or strawberries

Shrimp

Crispy or fresh tofu strips

Brown or sushi rice

Quinoa

Vermicelli or rice noodles

Beets, asparagus, radishes, green onions, Swiss chard, spinach, kale, zucchini, sprouts…

Assembly:

I like to lay out all of my filling possibilities on a cutting board and line up my rice paper, water dish, assembly board or plate and nori so that I can just go in order.

• Dip the rice paper in the water, massaging until it becomes pliable. Flip and massage the other side. You should feel the paper start to soften. Remove after about 15-20 seconds or so.  This really depends on how hot the water is.
• Lay the paper flat. If using, add the nori to the center. Then add a few pieces of each of the desired fillings. Align in the middle so they are all going in a line across the paper. (e.g.: 6-8 carrot shreds, 3-4 cucumber pieces, 1-2 avocado slices, 3-4 pepper slices, small pinch of mint and basil, a big pinch of cilantro [because it’s my favorite], big pinch of cabbage)
• Fold in the short ends over the filling. Roll to close, like a burrito.
• Sprinkle with sesame seeds and serve.

Dipping sauces:

Almond Butter Dipping Sauce from Minimalist Baker

Soy Ginger Dipping Sauce from Alton Brown

Hot Chili and Nahm Jeem Gratiem Sauces from Bounteous

Sweet & Sour Orange Oolong Sauce from Thirsty for Tea

Miso-Sesame Dipping Sauce from Oh My Veggies

Enjoy, and have fun!

Kayla