Spring Rolls {Vegan}

Any time my honey and I go to an asian restaurant and there are spring rolls on the menu I have the hardest time passing them up.  They are just so fresh and light and cool and delicious.  Did you know they are like INCREDIBLY easy to make at home?  You'll feel like your getting a real treat with out much effort at all.

Spring Rolls {Vegan}

1/4 of a small head of cabbage, thinly sliced and then sliced once in half

1 red bell pepper, 2 inch thinly sliced pieces

half of an english cucumber, 2 inch thinly sliced pieces

2 carrots, shredded

1/2 cup loosely packed fresh cilantro, rough chop

1/3 cup loosely packed fresh mint, rough chop

1/3 cup loosely packed fresh basil, rough chop

juice of 2 limes

15 rice paper wrappers

Marinade (optional)

2 TBS peanut butter

1 TBS seasoned rice vinegar

1 TBS honey

1 TBS vegetable oil

1 TBS agave

1 TBS water

1 TBS soy sauce

dash of cayenne pepper

pinch of crushed red pepper

Dipping Sauce

1/4 cup of soy sauce

1/4 cup of water

2 TBS seasoned rice vinegar

1/2 TBS minced garlic

1/2 TBS agave

1 TBS scallion, minced

crushed red pepper flakes to taste

1. Prep all of the vegetables and put them in a large bowl.  Toss with the lime juice.

2.  If you want the peanut marinade, put all of the marinade ingredients in a small bowl, whisk to combine while.  Pour over vegetable mixture just enough to coat all of the veggies (you can use leftover sauce as a dipping sauce if you have any left).

3.  Fill a large bowl (I use my wok - its the perfect size) with warm water.  Place a rice paper wrapped in the water and let it soak in the water for about 10-15 seconds. Remove from water and place on a clean cutting board.

4.  Take 1/3 cup of vegetable mixture and  place it on the wrapper, in the middle and near the bottom leaving about an inch of space from the edge.  Fold in the two sides of the wrapper, and then starting at the bottom starting rolling your spring roll.  I've tried it a few different ways but this one is the best.

5. Place finished spring roll on a plate or platter, making sure not to let them touch each other.  When they are all done, put them in the refrigerator.

6. In a small bowl combine the dipping sauce ingredients.  Refrigerate for at least 15 minutes before serving.

Baked Sweet Potato Fries

I love sweet potato fries. Love.

They are pretty popular right now so you can find them pretty easily in the frozen food section of your grocery store but if I can help it I like to make things myself. It's usually healthier and you have the piece of mind of knowing exactly what you are eating (and feeding your family).

There is a recipe I found on Our Best Bites that I really like. Click the link to get to the original posted recipe.

Baked Sweet Potato Fries with Honey-Lime Dip

Recipe by Our Best Bites

1 lb peeled sweet potatoes cut into 1/4″ match-sticks

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.

Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.

Honey-Lime Dip

6oz container plain, low-fat yogurt

1 T mayo (low cal is fine)

1/2 T honey

1 Tbs fresh lime juice

1/4 t cumin

1/8 t oregano

1 t parsley

1/2 t onion powder

1/2 t kosher salt

Mix all ingredients until combined. Chill until ready to use.

To be honest I never make the dip. I'm sure it's absolutely delicious as I've rarely tried anything from Our Best Bites that was not lick-the-plate-GOOD, but my favorite thing in the world is a sweet potato fry dipped in BBQ sauce. Serve these on the side of pretty much anything. Kids LOVE them!