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
