keep your diet real

Fresh spring rolls (also known as summer rolls or Cambodian nime chow) are delicious, healthy, easy to assemble, and one of my favorite foods of all time!!

Fresh spring rolls are also relatively inexpensive to prepare (the initial investment comes as you purchase ingredients that you may not always keep on hand…like fish sauce). This recipe is great to bring as an appetizer for a party because it fills you up so that you’ll be less tempted to stuff yourself with a bunch of junk food at the party (if the party happens to have junk food).

Each spring roll is about 75-100 calories and a serving of the peanut sauce adds an additional 50 calories (about 1 tablespoon). I posted a recipe for nime chow a while back, but I am always playing around with the recipe for the peanut sauce so if you have any suggestions, please send them my way!

Fresh Spring Roll Ingredients

• 1/2 package of thin rice noodles (cooked, rinsed in cold water, and drained)
• 12 (8 inch) round sheets rice paper
• 8-10 leafs of lettuce (I like Boston/bibb lettuce)
• 12 basil leafs
• 1 cup shredded carrots
• 4 Persian cucumbers (the small ones) washed, seeds removed, and cut into thin strips
• Optional additions (fresh bean sprouts, red cabbage, tofu, cooked shrimp, cooked chicken, avocado).

Peanut Sauce Ingredients

• 1 cup hot water
• 1/8 cup sugar
• 1/2 teaspoon salt (optional)
• 2 tablespoons fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon fish sauce
• 1 large garlic clove, thinly sliced
• 1/2 cup finely chopped unsalted, dry-roasted peanuts

How to Make Fresh Spring Rolls

Step #1

Add warm water to a large shallow dish (enough to fill up about 1 inch…I like using a pie plate). Take one rice paper sheet out and dip it into the water just enough to make it moist and soft (about 15 seconds). Place whole rice paper sheet on a flat surface (like a cutting board).

Step #2

Arrange lettuce and basil in the center of the rice paper.

Step #3

Arrange the carrots, cucumbers, and rice noodles (and any other additional fillings) in the center of the rice paper.

Step #4

Fold the side closest to you over the top so that it rests over the filling.

Step #5

Fold in each side so that it rests in the center of the filling.

Step #6

Gently and tightly roll the spring roll. Press seam to seal. Place seam side down on a plate and (cover to keep from drying). Repeat procedure with remaining rice paper sheets until all ingredients have been used. Cut each roll in half crosswise. Enjoy with Peanut Sauce. There you have it! A neatly folded fresh spring roll ready to eat!

Lime-Vinegar-Peanut-Sauce Directions

1. Combine all ingredients in a small bowl and stir well. This sauce can be chilled or served at room temperature.

Five of these recipes are healthy….one is a bit of a splurge. Can you guess which one?

#1 Recipe: Salsa

Ingredients

• Plum tomatoes – 6 rinsed, seeded and diced     
• Red onion – 1/4 cup diced finely
• Garlic – 3 cloves minced
• Jalapeno – rinsed, seeded and diced
• Scallions – 2 scallions rinsed and diced
• Cilantro – 1/4 cup rinsed and chopped
• Sea salt (to taste)
• Lime juice – juice of 1 lime
• Makes about 2.5-3 cups

Directions

1. Combine all ingredients above in a medium size mixing bowl. Serve salsa with tortilla chips or as a garnish for grilled steak/chicken

#2 Recipe: Queso Dip

Ingredients

• 1 tablespoon of canola oil or vegetable oil
• 1/4 white onion diced         
• 1/2 jalapeno, rinsed, seeded and finely diced
• 12 oz white American cheese (grated or shredded) you can find this in the deli area of the market.
• 4 oz pepper jack cheese, shredded
• 6 oz milk (or cream)! yikes!!
• 1 plum tomato, rinsed, seeded and finely diced
• cilantro, 1/4 cup chopped
• Makes about 2 cups
• Adapted from Annie’s Eats

Directions

1. In a medium size saute pan, combine the onion, oil, and jalapeno on low/medium heat until soft.
2. Add the cheeses and milk (or cream!) and stir until combined and all cheeses have thoroughly melted.
3. Add the tomatoes and cilantro and stir.
4. Garnish with freshly chopped tomatoes or cilantro. Serve with tortilla chips or as a dip for veggies.

Side note: the first time I had this magnificent concoction we were at a restaurant in Austin, TX. It was DELICIOUS. Yes, it’s a splurge, but one worth waiting for. If you need to gain weight or know someone who does, I suggest you make this dip.

#3 Recipe: Chunky Veggie Chili

Click here for the recipe for chunky veggie chili

#4 Recipe: Classic Guacamole

Ingredients

• Avocadoes – 4 avocadoes mashed (step by step on how to cut and peel and avocado by Simply Recipes)           
• Plum tomatoes – 2 rinsed, seeded and diced
• Garlic – 3 cloves minced
• Red onion – 1/4 cup diced
• Cilantro – 1/4 cup rinsed and chopped
• Lime juice – juice of 1 lime
• Salt and pepper (to taste)
• Makes about 3 cups

Directions

• Scoop out avocado and place into a medium size mixing bowl. Mash avocado with back side of a spoon.
• Add remaining ingredients and stir until well combined.
• Serve with tortilla chips or as a topping for chili, black bean soup, burritos, quesadillas, tacos, etc.

#5 Recipe: Turkey Taco Salad

Ingredients

• Lettuce – 2 cups rinsed and chopped
• Tomatoes – 1 plum tomato rinsed, seeded and diced    
• Black olives – 2 tablespoons
• Cooked ground turkey seasoned with taco spices (cumin, chili powder, garlic powder, coriander, salt, pepper) – 3 oz
• Salsa – 1/4 cup
• Sliced avocado – 1/2 avocado sliced/diced
• Pepper jack cheese – 1/4 cup
• Tortilla chips crinkled and sprinkled on top
• Sour cream – 1 teaspoon (reduced fat)
• Serve with avocado/cilantro dressing – recipe from Guilty Kitchen

Directions

1. In a medium saute pan on low/medium heat, cook ground turkey with 1 tablespoon of olive oil or canola oil until browned and thoroughly cooked.
2. In a medium/large bowl add lettuce, tomatoes, olives, salsa, avocado, cheese, and cooked turkey meat.
3. Top with chips and avocado/cilantro dressing

#6 Recipe: Quinoa and Black Bean Lettuce Wraps

Click here for the recipe for quinoa and black bean lettuce wraps

Enjoy the weekend! Happy Birthday, Kevin! Go Pats!