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
