I got my inspiration for this healthy and yummy homemade take out dish from an instagram post from Gabby T at LIVELAUGHYUM on instagram. She is always posting the most amazing recipes and her delicious meals and she inspires me all the time to eat healthier. Follow her blog! She is awesome!
About a week ago she posted her veggie spring roll lunch from Wegmans and the minute I saw it I obviously commented and immediately thought, "I don't live near a Wegmans, so OMG I'm making those." The groceries were super affordable, they were so easy, and fun, to make and this healthy dish makes you feel like you are eating takeout. My kinda meal.
What you'll need:
For the dipping Sauce:
When you take the rice paper wraps out of the package they are thin, see-through and have a hard and rough texture. All you need to do is put them, one at a time, in a flat bowl of warm water for about 40 or so seconds and before your eyes they become these super soft, fragile, completely see through and fully pliable wraps ready to be filled with delicious veggies. After the rice paper is soft, carefully lay it flat on a cutting board. They tear easily so be gently with them.
While the rice paper is soaking in the warm water start to peel (if necessary) and julienne, thinly slice, all of your veggies. You can just cut open the bag of cabbage an add it to the veggie assembly line next to your soon to be laid out rice paper.
Tip: When cutting into your avocado squeeze fresh lime juice onto the meat of the avocado. It helps to prevent the avocado from turning brown and adds a nice acidity!
After the rice paper is soft and laid out and your veggies are ready, start building like a burrito! I first put down shredded red cabbage in the middle of the rice paper. Followed by a few slices of red bell pepper, cucumber, carrot, and avocado. Now, this whole rolling like a burrito thing, took me a few times to get it just right. I suggest start by rolling the bottom of the rice paper up and over the veggies, followed by the left side snuggling the veggies, then the top of the rice paper folds down and then finish rapping your pretty veggie roll with the right side snug around the roll.
Continue to do so until your desired amount of spring rolls are wrapped.
Tip: Before cutting them, on a pretty diagonal of course, let them chill in the fridge for a bit. After they are chilled, use a sharp knife on an angle and make a quick chop.
Now for the sauce, super easy and no measuring needed. Just add some soy sauce to a small bowl, that is the base for your dipping yumminess. Then, squeeze fresh lime juice, it helps to cut through the sodium, and add sriracha hot sauce. This dipping sauce really is to taste.
Cut, dip and enjoy! YUM!
About a week ago she posted her veggie spring roll lunch from Wegmans and the minute I saw it I obviously commented and immediately thought, "I don't live near a Wegmans, so OMG I'm making those." The groceries were super affordable, they were so easy, and fun, to make and this healthy dish makes you feel like you are eating takeout. My kinda meal.
What you'll need:
- 1 packet of rice paper wraps (you can find them in the Ethnic Foods section at your grocery store.)
- 1 small bag of shredded red cabbage
- 1 english cucumber
- 1 redbell pepper
- 1 large carrot
- 1 avocado (the avocado makes the dish!)
For the dipping Sauce:
- soy sauce
- fresh lime juice
- sriracha hot sauce
When you take the rice paper wraps out of the package they are thin, see-through and have a hard and rough texture. All you need to do is put them, one at a time, in a flat bowl of warm water for about 40 or so seconds and before your eyes they become these super soft, fragile, completely see through and fully pliable wraps ready to be filled with delicious veggies. After the rice paper is soft, carefully lay it flat on a cutting board. They tear easily so be gently with them.
While the rice paper is soaking in the warm water start to peel (if necessary) and julienne, thinly slice, all of your veggies. You can just cut open the bag of cabbage an add it to the veggie assembly line next to your soon to be laid out rice paper.
Tip: When cutting into your avocado squeeze fresh lime juice onto the meat of the avocado. It helps to prevent the avocado from turning brown and adds a nice acidity!
After the rice paper is soft and laid out and your veggies are ready, start building like a burrito! I first put down shredded red cabbage in the middle of the rice paper. Followed by a few slices of red bell pepper, cucumber, carrot, and avocado. Now, this whole rolling like a burrito thing, took me a few times to get it just right. I suggest start by rolling the bottom of the rice paper up and over the veggies, followed by the left side snuggling the veggies, then the top of the rice paper folds down and then finish rapping your pretty veggie roll with the right side snug around the roll.
Continue to do so until your desired amount of spring rolls are wrapped.
Tip: Before cutting them, on a pretty diagonal of course, let them chill in the fridge for a bit. After they are chilled, use a sharp knife on an angle and make a quick chop.
Now for the sauce, super easy and no measuring needed. Just add some soy sauce to a small bowl, that is the base for your dipping yumminess. Then, squeeze fresh lime juice, it helps to cut through the sodium, and add sriracha hot sauce. This dipping sauce really is to taste.
Cut, dip and enjoy! YUM!