Spring Rolls

Almost every year for Lent I give up eating meat until Easter. By the time Easter comes around I don’t miss meat at all! I love to cook vegetarian. I make dinners at least 2-3 nights a week with no meat and they are just as filling and yummy! I am going to try to post a meat free recipe for the next 46 days until Easter. I will be cooking with seafood some nights and will try to suggest an alternative ingredient since some vegetarians don’t eat seafood. I will also be making some vegan and gluten free meals as well. I have made a list of several meals that will be prepared and I am really excited to get cooking and sharing how easy and delicious it can be to be meat free!!

Last night to kick things off the whole family got in the kitchen together to make Spring Rolls. We prepped all of the ingredients and then made an assembly line passing plates along to fill up the rolls. Everyone had a hand in the action and it was a fun night! Tasty too!

Spring Rolls 

1 pkg. of Spring rolls skins

1 cucumber

1 carrot

2 scallions

1 lb. of shrimp (you could use tofu, avocado or bulk up on the veggies!)

1 pkg. of rice noodles

handfull of chopped peanuts

1/2 cup of chopped cilantro

Your favorite dipping sauce

In some simmering water on the stove top, cook your cleaned and tailed shrimp (I cut our shrimp in half long ways because they were larger, this step is optional) until pink and done. Remove from the water and set to the side. Cook your rice noodles following the pkg. instructions, drain and set to the side. Slice all of your vegetables into thin ribbon slices using a vegetable peeler (great job for the kiddos!). When you have all of your ingredients ready, fill a shallow dish with hot water and place spring rolls skins in one at a time until they are soft and flexible. Lay the skin out onto a plate and fill with a little of each of the prepared food. Then carefully roll it up and tuck in the ends. You will get the hang of it as you go! Before you know it, you will have a plater full of spring rolls. Before serving I sprinkled the rolls with chopped peanuts and cilantro. We also made a quick dipping sauce using 1/4 cup of hoisin sauce and 1/4 cup of tamari, you can make this or use your favorite asian sauce. This recipe really makes for a fun activity! Plan it for the whole family or a date night at home!

Making Veggie Ribbons
Making Veggie Ribbons
Spring Rolls

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