I’m not sure what got into me this weekend, but I woke up on Saturday morning feeling very culinarily ambitious. Normally I err on the side of practicality when it comes to what I cook for myself and then share here, but I must’ve drank some kitchen experiment Kool Aid.
Kitchen experiment Kool Aid totally sounds like something that could get some small town high school kids into some weird trouble, doesn’t it?I sent myself to Whole Foods knowing that I had some kelp noodles waiting for me back at home in my fridge. My initial thought was to do some sort of cold zoodle salad, but I really wasn’t in the mood to eat that, and what’s the point of creating a recipe I don’t want to eat right after? Actually, this blog might be more awesome if I did that. I spent about 30 seconds taking photos for this post because I couldn’t wait to eat these.
Anyway, I’m hoping a craving kicks back in for the cold zoodle thing, because I still think it’d be an awesome recipe in theory. Brain/stomach interaction is totally weird.After wandering a few aisles, trying to disguise my recipe contemplation as true grocery shopping, I realized that spring rolls were the ticket. Spring roll wrappers are totally low cal, but restaurants mess the whole thing up by loading them with tons of noodles, sauces, etc. Take your power back!!! Spring roll ya own damn self! You’ll end up with something delicious, light, and a heck of a lot easier to make than I had anticipated.
* Recipe *
Simple Spring Rolls
- Prep time: 20 mins
- Cook time: 25 mins
- Total time: 45 mins
- Serves: 1 serving
- 3 spring roll wrappers (found in the Asian aisle of most groceries)
- 3/4 cup kelp noodles
- 2-3 ounces pulled rotisserie chicken
- thinly sliced veggies of choice
- 1/2 tablespoon cashew butter
- 3 tablespoons soy sauce or coconut aminos
- 1 teaspoon Sriracha
- sprinkle of red chili flakes
- Mis en place for this recipe is important– lay out your dry spring roll papers, sliced veggies, pulled chicken, etc. all within arms reach.
- Fill a wide bowl with warm water.
- Dip the dry spring roll paper in the warm water for 3-5 seconds (it will still be somewhat firm), lay flat on a plastic cutting board, and lay your ingredients at the bottom third of the wrap, leaving an inch of room below and at the edges of the ingredients.
- Grab the bottom lip of the wrapper and fold it over the ingredients, while simultaneously tucking the ingredients under toward you.
- After you’ve completed one roll, fold the right and left edges into close the ends of the roll.
- Finish rolling from bottom to top, and you’re done! Roll up the rest and refrigerate while preparing the sauce.
- Place the cashew butter in a small bowl and microwave for 15 seconds.
- Add in the soy sauce or coconut aminos and Sriracha; whisk until blended and top with chili flakes.