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21 Simple, Quick, & Easy Meals
All tagged Sriracha
Don’t be intimidated by making fresh spring rolls- it’s as quick and easy, if not easier, than making burritos! Simply fill your softened rice paper with mint, avocado, and a few fresh veggies and roll into spring roll. The Sweet and Sour Peanut Sauce is addictive and makes eating veggies fun and enjoyable 😉
Crunchy, creamy, sweet, spicy- all the perfect notes for a light and refreshing lunch! Spring rolls are easy to make, and I’ve even created a video to show you how!
Serves: 1
Prep time: 5-10 minutes
Cooking time: 0 minutes
What (your ingredients):
3-4 rice paper sheets
Handful of red leaf lettuce
4-5 strawberries, sliced thinly
½ avocado, sliced thinly
6-10 mint leaves
2 tablespoons peanut powder or 1 tablespoon peanut butter
1 teaspoon lime juice
1 teaspoon sriracha
2-4 tablespoons water
How (your directions):
Dip one rice paper sheet into warm water for about 5-10 seconds.
Lay rice paper sheet on a flat service. Line a 4-6 strawberry slices onto the top third of the rice paper.
On the bottom third, place a few pieces of lettuce, mint, and avocado.
Roll the bottom edge of the rice paper over the lettuce, mint, and avocado. Fold the left and right sides toward the center. Then roll tightly toward the strawberries. If in doubt, think of rolling the spring roll like you would a burrito.
Continue process to make 3-4 spring rolls.
Make the Lime Peanut Sauce by combine the peanut powder or peanut butter with the lime juice, sriracha, and water. Mix until smooth.
Enjoy immediately!
Why (the science): Red leaf lettuce is considered a calorie-free food, but it provides vitamin A for healthy eyes!
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Spring rolls are the perfect grab-and-go lunch for a busy work or school day. You can assemble them the night before, place them in an airtight container with a separate container for the dipping sauce, and take them with you the next day- no heating required! While spring rolls can be $7-9 from a grocery store counter, you can make these for nickels and pennies 😊
Serving Size: 6 Spring Rolls (Serves 2-3)
Prep time: 10 minutes
Cooking time: 3 minutes
What (your ingredients):
45 grams Instant Vermicelli Rice noodles
6 sheets Rice Paper
1 cup of our favorite sliced veggies! Carrots, Radish, Cucumber, Bell Pepper, Cabbage, etc.
1 Avocado, thinly sliced
Mint or Basil leaves
2 tablespoons peanut butter (I use Justin’s Honey Peanut Butter for added sweetness. Hint: Add one teaspoon of honey or maple syrup to dipping sauce if using a plain peanut butter)
1 teaspoon sriracha
1 teaspoon soy sauce
How (your directions):
Spring Rolls:
Soak rice noodles in boiling water for 3 minutes, then rinse with cold water. Drain and set aside on paper towel.
Fill a large bowl with warm water.
When ready to assemble, soak one rice paper sheet in warm water for 20 seconds until pliable then lay flat on work surface.
Fill with favorite sliced veggies, a few rice noodles, 2-3 thin slices of avocado, and 2-3 mint or basil leaves.
Roll spring roll like a burrito, then repeat with remaining 5 rice sheets.
Dipping Sauce:
Combine 2 tablespoons of peanut butter, 1 teaspoon sriracha, 1 teaspoon soy sauce, and 2-3 tablespoons of water.
Whisk until smooth. Thin with extra water if desired.
Why (the science): Spring rolls with the spicy peanut dipping sauce create a balanced meal of fiber-rich and water-rich vegetables, carbohydrates from the rice noodles and rice paper, and healthy fats from avocado and peanut butter. Not to mention, they are incredibly refreshing on a warm Spring day!
