Celebrate Spring with Spring Rolls

Sometimes you feel like you need a healthy cheat, maybe you don't. If I am going to steer away from Paleo, I like to keep it somewhat healthy otherwise it causes a snowball effect of bad eating, and I end up feeling pretty miserable. Bloating, headaches, Tiredness...not really the way I like spending my afternoons, but this recipe is particularly special because it's not bad for you, and hopefully won't leave you feeling bad. You could always use lettuce, cucumber, nori sheets or zuchinni, in place of the rice paper.

Vietnamese Spring Rolls


ingredients

• 6 rice papers
• 2 carrots, peeled and cut into matchstick size pieces
• 1/2 cucumber, peeled, deseeded, and cut into matchstick size pieces
• bunch of basil or mint
• 12-18 shrimps, deveined, detailed, and cooked
• lettuces leaves

directions


In large bowl or pie dish works well, fill it with hot water. Gently dip each rice paper wrapper in the water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. The rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.) allowing you to add the fillings.


On the 1/3 section, in a row across the center, place 2 shrimp halves, basil, cucumber, carrot and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. You can just have 2-3 shrimp per spring roll.


Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.


Serve immediately with Peanut Sauce, or cover with plastic wrap to eat a few hours later.


"Peanut" Sauce

• 1/4 cup creamy almond butter, unsalted and unsweetened
• 1/4 cup Sunflower Seed butter (make sure it's the kind that is not sweetened)
• 1/3 cup water
• 1/4 cup coconut Aminos
• 1/2 tsp ginger powder
• 1 tsp garlic powder
• 1 tsp Siracha or other red chili pepper mix

Mix all ingredients together. Store in airtight container for up to two days.