Hi friends,
Happy Thursday! I can’t wait until the weekend is here, I so want to naaaap 😂 This reckless body cracks and moans, yo. Who’s with me, needing long nap that is, raise your hands 🙋🙋 Don’t be shy, even us need nap, not just the littles…or is it truly just me?? 🤔
I was just reading the news earlier, my beloved band, Radiohead, is coming to Montreal and Toronto. Good gosh since I moved to BC, I always monitored their tour schedules and not once Vancouver nor Edmonton ever listed 😒 * le sigh * Maybe I should power down to buy me flight tickets to Montreal 🙄 Daaayyyuuuuum!!
Anyhoo, let’s not ruin the morning for now and let me share you what my lunch was yesterday. I blogged how I made steam buns and the filling was the pulp from what I juice yesterday morning, which was beet, carrot, kale, and celery. Well from the leftover filling after making the steamed buns, I used up the filling to make fresh spring roll. I served them with peanut sauce, YUMMO!
All you need:
- spring roll wrappers
- water
- filling –>recipe
- peanut sauce (recipe below)
How To
- Soak rice paper wrapper individually, for a minute, to soften
- Lay softened paper on chopping board or a plate, and spoon 1 heaping tbsp filling on one end, fold and roll into spring roll.
- Repeat step until all filling used up
Peanut Sauce
I don’t really use exact measurement, just adding as I go, to my liking.
- Peanut butter, if it’s a little solid, microwave to almost oily liquid
- Sriracha sauce
- Kecap manis (ketjap manis), sweet thick soy sauce, such as ABC brand, available at Wholesale Canada/Safeway
- Garlic powder and onion powder
- A drop or two of lemon juice, bottled
- Enough water to thin, if needed
How To
- Mix and stir everything to your liking flavor and consistency
Easy peasy, quick, and yum!
Veggie & TVP Fresh Spring Rolls
Ingredients
- spring roll wrappers
- water
Filling
- 2 shallots thinly sliced
- 3 garlic thinly sliced
- 2 tbsp olive oil
- 1 tbsp hemp seeds
- 1/3 c x 2 of TVP mixed with 1 tbsp dehydrated veggies, soften in enough hot water to bloom
- 1/3 c packed juice pulp
Sauce
- Peanut butter if it’s a little solid, microwave to almost oily liquid
- Sriracha sauce
- Kecap manis ketjap manis, sweet thick soy sauce, such as ABC brand, available at Wholesale Canada/Safeway
- Garlic powder and onion powder
- A drop or two of lemon juice bottled
- Enough water to thin if needed
Instructions
Filling
- Place everything on nonstick pan and cook til soften, on medium heat, adding low sodium soy sauce, sesame oil, freshly cracked black pepper, and Vegeta powder, to taste.
- Stir in a little dried basil and tarragon
- Cool to room temperature
Sauce
- Mix and stir everything to your liking flavor and consistency
Spring Rolls
- Soak rice paper wrapper individually, for a minute, to soften
- Lay softened paper on chopping board or a plate, and spoon 1 heaping tbsp filling on one end, fold and roll into spring roll.
- Repeat step until all filling used up
