Making fresh spring rolls is super easy and boy are they tasty!!! They are a great way of using up those veggies in your fridge! Bust them out, chop them up and let’s make some spring rolls!!! I like adding veggies like carrots, bell peppers, cucumber, sprouts, lettuce, spinach, parsley and cabbage to my spring rolls. The options are endless so add whatever you enjoy and that you have on hand! I always have a package of rice paper rolls in my fridge just in case I need to whip up a fast meal. I prefer using the small-sized rice paper but I sometimes buy the large size and then chop them in half once they are stuffed. Staples like this are what save me from resorting to picking up fast food on the run! 🙂
Fresh Spring Rolls
You will need:
- 1 package of rice paper rolls, I prefer the small size
- Chopped/Julienne veggies of choice
- 3 tbsp. light soy sauce or alternative
- 1 tbsp. Vegan/Vegetarian Hoisin sauce
- 3 cloves of garlic, minced
- 1 tbsp. chopped peanuts, optional
- baking dish with water
- small bowl
- serving dish or plate
- Make you dipping sauce by mixing the soy sauce, hoisin sauce, optional peanuts and garlic together in a small bowl. The longer this sits the better garlic flavor you will have … so yummy!
- Chop/Julienne veggies of choice.
- Add a rice paper into the baking dish with water and allow the paper to soften. Be careful not to over soak it because then the paper will break and become soggy!
- Transfer the rice paper to a large plate or cutting board so you can assemble the spring roll. Add a little of each veggie and some herbs if you’re using them to the rice paper roll. Remember not to over stuff it or else it wont roll up properly!
- Roll it up and place it on your serving plate or dish.
- Keep assembling as many as you like. Place the dipping sauce bowl in the middle of your serving plate or right beside it when your ready to serve them.
- If your making them ahead of time then just cover them with plastic wrap and place them into the fridge. Sometimes I make them the night before. They are a fantastic & very healthy lunch to pack up for the next day!
Are you looking for a fast and easy recipe for lunch or dinner? This is one of my favourite recipes to make! I love it because I can throw in whatever veggies I have on hand and the recipe still turns out great! The trick to this recipe is that you gotta marinate the tofu for a least a couple hours in teriyaki sauce and minced garlic. I just marinate the tofu the night before or you can marinate it before you head out the door in the morning. The tofu will be so flavourful with a great garlic kick to it! YUM!
Here’s my recipe …
Teriyaki Tofu with Chickpeas and Veggies
* 1 can of chickpeas
* 1 package of sprouted firm tofu, cut into small cubes
* 1 1/2 cups mushrooms, chopped
* 1 1/2 cups broccoli florets
* 2 bell peppers, chopped
* 1 small zucchini, cut up in medallions
* 5 cloves of garlic, minced
* 1/3 cup chopped up onion
* paprika & black pepper (add desired amount)
* 1/3 cup chopped up fresh flat leaf parsley, optional
* 3 TBSP Teriyaki sauce
* 1 TBSP naturally brewed soya sauce, optional
* 1 extra tsp of teriyaki sauce to finish off the dish
* Frying pan or wok
* 1-2 TBSP olive oil
1. Place your chopped up tofu in a bowl and add teriyaki sauce and garlic. Mix well and throw it into the fridge for at least a couple of hours. If possible give it a mix a couple times.
2. Grab a large frying pan or wok and heat the oil in it. Add the tofu and garlic. Saute for a few minutes until browned.
3. Rince chickpeas very well!
4. Add onion to the tofu and cook until softened. Add broccoli and cook for about 2 minutes or so. Throw in the chopped up bell peppers, zucchini and mushrooms. Cook for a few minutes but be careful not to over cook. Keep your veggies on the crisp side!
5. Add in the chickpeas and season with paprika and black pepper to taste.
6. Add 1 TBSP of soya sauce and 1 tsp of teriyaki sauce and combine. Add in the parsley to the dish and mix well.
7. Transfer the tofu and veggies to a serving dish. Serve on a bed of brown rice.
On days where I really have no idea what to cook for lunch or dinner I make stir-fry. I always have veggie’s on hand so it’s something I can whip up at any time. All you need is any type of veggies you have, garlic, onion, and veggie broth (optional). I like to serve my veggie’s on top of some brown rice. The brown rice takes a while to cook so I get that on the stove before I start prepping my veggies for the stir-fry. By the time the veggies are cooked your rice is ready too! Yum!
- Chop up any veggies you have on hand. I like to use a variety of mushrooms, zuccini, bell peppers, sugar snaps, peas, and carrots (I like to chop baby carrots in half length wise).
- Chop up 1/2 of a large onion and as much Garlic as you like (I use about 7 cloves)
- Heat 2 tbsp of Coconut Oil & 2 tbsp of Olive Oil in a large saute pan or wok
- Add onion and saute for a minute and then throw in the chopped up garlic. Cook for a couple minutes.
- Now add the carrots and cook for a couple minutes. Add the rest of the veggies.
- Throw in a splash of veggie broth or just add in a splash of water if you don’t have broth.
- Add a splash of naturally brewed soy sauce
- Season to taste. I like to add touch of Himalayan salt (not too much if you added the soy sauce), black pepper, dry oregano, & fresh parsley from my garden.
- Sometimes I also like to add a little splash of white wine too if I have some on hand.
- Cook for a few minutes. I like my veggies on the more crisp side so I don’t like to cook them very long.