Tuesday, June 29, 2010

Light & quick spring roll dinner

Good Evening! Tonight I made spring rolls for dinner with an Asian Dipping sauce. I was not very hungry but wanted something. I thought that this would be enough & it was!

Asian Dipping Sauce (makes 1.5 c)

1 inch of ginger, grated and minced
1 c olive oil
2 t sesame oil (toasted)
Juice of 1 lime
4 T mellow white miso 
6 dates pitted, or 1/4 c pure maple syrup
2 T nama shoyu (also known as soy sauce)
1/3 c water

Blend all ingredients until smooth.  I used the Magic Bullet.

Spring Rolls

1 rice wrap
slivered carrots and cucumbers (to your liking)
1 small handful of pasta (I prefer whole wheat)
Sprinkle of fresh cilantro

Wet 1 rice wrap under cold running water....keep it under water, covering front and back, until flexible. You will know when it becomes flexible. Quickly add above ingredients. Tightly wrap...cover veggies first, then fold over the sides of the wrap, and roll. All ingredients should be covered so they do not fall out.  Dip roll into Asian dipping sauce.
Cooked shrimp, mint leaves in place of cilantro, and other preferred veggies would also be great replacers.

This meal took exactly 7 minutes to cook the pasta noodles and roll ingredients together. Enjoy!

Please let me know of quick meals you assemble after a long day of work. =) Have a great evening!

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