Deliciously Healthy recipes
I know what we’re all thinking, why do the unhealthiest food have to be oh so irresistible, mocking us with their horrible tasty goodness?
Well, chins up everyone, this recipe will prove that you can still be healthy without sacrificing taste, because both are just as important. What’s the point in eating it if you’re not enjoying it right?
So if that craving for egg rolls is still lingering, quickly cross out that idea and replace it with the pure thought of spring rolls. Not fried, spring rolls are all natural, low in calories, and is usually filled with herbs, vegetables, and meat that’s actually good for you.
That way, you’re actually eating the sweet refreshing taste of real food, not a mouthful of oily grease. Plus, the fun of making these things is undeniably addicting, so pull up those sleeves and get rolling.
Cuisine/Recipe Type: Vietnamese Appetizer/Snack
Total Time: 30 minutes
-1 lb. of shrimp, prawns, lobster, or crab meat
-Bean thread noodles
(Thin, clear noodles made from Mung beans that can usually be picked up at Asian markets or natural food stores)
-1 tablespoon of rice vinegar
-Red or Boston leaves/lettuce
(Rinse, separate, and dry the leaves)
-Fresh mint leaves, basil, and cilantro, all washed, dried, and coarsely chopped
-Spring roll wrappers, 8.5 inches in diameter
(Can also be bought at Asian markets)
- Slice the meat, if you’re using shrimp or prawns, slice them in half lengthwise.
- Soak the bean thread noodles in hot water for 15 minutes, then drain in a sieve or colander.
- Pat the noodles dry with paper towels, toss them with rice vinegar, then refrigerate until later.
Here Comes the Fun Part: Rolling
- Soak the spring roll wrappers in warm water for 10 seconds, until they’re soft but still flexible to play with
- Lay out the wraps for 30 seconds before rolling. Remember to handle with care and only use 1 wrap at a time, these fragile little things are prone to breaking.
- Place the ingredients into the center of the wrap, leaving a 1 inch border. Although the filling’s pretty irresistible, don’t be greedy and overfill, or you’ll end up with more of a spring blob than a roll.
- Pressing down on the filling, fold the bottom end of the wrapper (the side near you) over the filling, and roll into a cylindrical shape halfway.
- Fold the right and left sides inward, then finish rolling the remaining half. If the wrap starts drying up, use hot water to moisten the edges.
- Just keep on rolling and soon you’ll have created a beautiful plate of spring rolls waiting to be eaten and enjoyed (that part won’t be hard).
Oh we’re not done yet, what’s spring rolls without the sauce? Many sauces can go well with spring rolls, ranging from garlic lime sauce to strawberry sauce. It just all depends on your mood and taste preference, so get creative and see what rocks your boat. A popular favorite is the Spicy Peanut Sauce.
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