First off, thank you so much for all the kind words for my mom’s long Covid recovery!
She has officially turned the corner and will be here next month! Hooray!
Tonight, I’ve got a fabulous recipe for ya:
My TROPICAL SUMMER ROLLS! They are a healthy and deliciously FUN dinner!
Not only are they beautiful to look at, but these protein packed, gluten free (with a keto option) rolls are a great way to get your kids (or picky eater) to eat their veggies!
But it’s the AMAZING peanut dipping sauce that steals the show! YUM! (You can also substitute almond butter for the peanut butter! 😉)
They’re almost too pretty to eat!
Here’s What You Need: (Serves 2)
Rice paper (You can find these at most groceries in the Asian section, or online – SCD option: Use butter lettuce as wrap
1 lb jumbo shrimp, cooked – peeled, deveined, tail off, and cut in half – butterflied
1 Carrot, finely julienned
1/2 cucumber, seeded and finely julienned
1 red pepper, finely julienned
1/2 cup purple cabbage, sliced
1 scallion, sliced thin
1 avocado, sliced
1 mango, sliced
1/2 cup pineapple
rice vermicelli noodles, cooked per package directions – SCD option: omit
Peanut Butter Dipping Sauce! THIS IS SO GOOD!
1/4 cup creamy peanut butter (SCD use almond butter)
4 tsp reduced sodium soy sauce or tamari (SCD use coconut aminos)
juice of 1/2 a lime
2 teaspoons date syrup (or brown sugar)
1 tsp sriracha (SCD omit)
2 Tbsp freshly grated ginger
1/4 tsp toasted sesame oil (this baby is potent and a little goes a LONG way!)
These are a little labor intensive the first time, but once you get the hang of it, you can whip out these babies in no time flat!
First, make your dipping sauce by combining all the ingredients into a small mixing bowl. Cover and refrigerate until you’re ready to eat.
Then, prep all your veggies, shrimp and fruit. The smaller and thinner the pieces (think matchsticks), the better. If you’re not going for aesthetics, you can GRATE the veggies (minus the shrimp, mango and avocado) on a box grater — which is a lot less labor.
Note: When slicing your shrimp in half, butterfly it so that it still maintains the shape of the shrimp, but is half as thick!
Also, cook your vermicelli noodles, and when they’re finished, toss them with 1/2 tsp of toasted sesame oil to prevent them from sticking.
To make the rolls, soak a sheet of rice paper in water until it begins to soften. Then, carefully (it tears super easily!) with two hands, take it out and spread it on a plate or cutting board.
Then, put three shrimp halves down first (so they will be visible from the outside), then a butter lettuce leaf, and then fill with some vermecilli noodles, a few carrots, cucumber, red pepper, mango, pineapple, scallions, avocado, cilantro and chopped cashews, and then fold it up like a FRAGILE burrito.
Protip: it’s easier to roll the LESS you fill it up! So, RESIST the urge to super-stuff these babies!
Customize however you’d like! (Other delicious additions: fresh basil, pineapple, sugar snap peas, seaweed flakes, etc!)
They will store for up to 3 days in the fridge.
These were ABSOLUTELY PHENOMENAL!! And just look at how beautiful they are!
You can really get creative by layering different color veggies at the outermost part of the spring roll!
Let’s talk about this peanut – or almond – butter sauce. It is good enough to bathe in, I’m serious! It is a little tangy, a little spicy, a little sweet, a little nutty – it is a flavor explosion!
I like to keep some on hand because it’s great for salads, as a dip for veggies, you can put it over rice pasta for a pad Thai- type dish. It’s great on a sandwich or atop protein – you literally can’t go wrong!
And hands down, this is just a fun meal to eat! You can serve it with edamame if you really wish, but they’re hearty enough to stand on their own!
So give these a shot – they’re so fun, and a great date night activity!
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