A fresh recipe is very enjoyable on a hot summer day in the South. A recipe that fit within the lines of easy and healthy are Vietnamese spring rolls that are traditionally wrapped with Thai basil and vermicelli noodles. I took out the vermicelli noodles and just added more vegetable because the vegetables fill me up anyways. I made spring rolls with shrimp and a vegetarian version using sliced fried eggs for my grandparents. Both with great flavor and a lot of protein.
- 6 spring roll wrappers
- 1 c shredded lettuce
- 1/2 c thinly sliced cucumbers
- 1/2 c. thinly sliced mangoes
- 12 shrimp, cut each in half from head to tail ( 2 per roll)
- 1 avocado(thinly sliced)
- soak spring roll wrapper in water for about 3 seconds
- layer all ingredients on the wrapper with lettuce first and shrimp on top
- Folding a spring roll is like folding a burrito. Fold both sides in and roll until the end of the roll sticks to the rest of the wrapper.
For the dipping sauce:
- 1 tbsp peanut butter
- 1 tbsp hoisin sauce
- 1 tsp water (add more if a lighter consistency is desired)
- splash of lemon juice
combine all ingredients
Because the spring rolls are low in fat and carbs, you can surely eat more than 1. Go for 3 if you are really wanting those vegetables!