This week I made spring rolls for some friends and family. I love the crunch you get from the veggies and the fresh herbs in these rolls make this so delicious! Serve with a peanut sauce, teriyaki, or a sweet chili sauce. This makes a great appetizer before the main course. I also love to just eat it as a bowl without the rice paper wrap and its so light and refreshing on a warm day.
Vegan Note: You can make these with tofu or just add extra veggies in place of the shrimp.
Yield: 10 rolls
7 ounces rice noodles
10 rice paper rounds
1/4 head of cabbage
30 shrimp fully cooked frozen, medium size, peeled and deveined
Cook the rice noodles per directions, run under cold water, drain and set aside.
Wash all produce, peel the carrot and cucumber, cut each into thirds, and then slice into thin strips. Remove the core and the outside layer of the cabbage and discard. Slice very thin. Wash the herbs and pat dry.
Take the shrimp and run under cold water in a colander for 5-10 minutes until thawed. Remove the tails and set aside.
Take a large pot or bowl and fill with warm tap water. Take one rice paper round and soak in water 15 seconds, take out let excess water drip off and lay on a cutting board or plate. Take a small handful of the noodles, about 1/2 cup, and place in the middle. Layer on top just 2-3 pieces of the carrot and cucumber, and just a little cabbage. Add 3 shrimp and the fresh herbs, just 2-4 pieces of each cilantro and mint. Depending on size and preference for how much you like to add, I like to chop up the herbs and add sprinkle them on top. Then last just drizzle a small amount of the sesame oil all along the top.
Taking the sides of the rice paper and fold them in towards the middle. Then fold up the bottom to cover all the filling and roll the rest up until you have a completed spring roll. Repeat this process until all rolls are make and enjoy!
I have had trouble with delivering these because sometimes when you put them altogether in a container, the rolls can stick together. To avoid this I wrap each one individually with plastic wrap or use wax paper in between the layers and that helps.
Note: If you refrigerate this for more than an hour the rice paper tends to get hard and doesn’t stay soft. So don’t make them too far in advance.
Would you like to see more recipes like this one on the blog? What do you like to add into your spring rolls? Let me know in the comments below and happy cooking!
I’m a native to this beautiful state of Colorado so for my first series of travel posts, I wanted to make fun and easy day trips from Denver. In these posts I will showcase some of my favorite scenic places, favorite diners and eateries, and things to check out while you’re there. This trip is close enough for a quick getaway, when you want to get out of the city, or just get a change of scenery that’s easy on your wallet also. Colorado Springs is a large city with a lot to discover! I will be back to search into more of this beautiful city , it’s only 68 miles from Denver and about 1 1/2 hour drive to get there.
Garden of the Gods is a free attraction to everyone.
The park is open from 5 AM to 11 PM
The Visitor and Nature center is open from 8 AM to 5 PM
Pack a lunch and some snacks and discover why this attraction is so amazing for yourself! It’s a beautiful place with picturesque views, and miles of trails. You can drive around the park, or park your car at the lots for hiking trail access, getting those shots of red rocks, trees, mountains, and miles of scenery that makes this state so amazing.
Garden of the Gods also offers tours from climbing, jeep, to bicycle tours, anyway you choose, this destination isn’t one to miss!
While you’re in the Springs check out this little restaurant Over Easy, a Daytime Eatery Open from 7 AM – 2 PM, located about ten minutes from the park! It’s a great place to fuel up before you head over to the Garden of the Gods. I had this excellent breakfast burrito filled with eggs, sausage, diced chilies ah it was so simple and so delicious! It fueled me up for my day, and all the beauty to come at Garden of the Gods park.
Would you like to see more posts like this one? What are your favorite spots to see in Colorado Springs? Let me know what you think in the comments below, and Happy travels!
Today I write to you inspired! I have always dreamed of traveling more and writing a food blog along the way. Writing more cookbooks, and discovering new foods and destinations is the dream and I thought why not now.
I started this blog in early 2017, and since then I have published almost 100 recipes, written and self published my first cookbook, and have started working on a second cookbook.
My dream is to travel, explore, eat, and write my way through the world. You only have this time now to do what you love, in this amazing word filled with beauty, love, and the chance to evolve yourself to a better seeker of truth in humanity. We are only a small blip on the universe’s radar, and in my small being, I’m humbled to find new ways to share and experience everything it has to show me.
I’m excited to share my new journey with all of you and hope you’ll join me in my new adventures to come!
I love trying out new recipes, and I had these for the first time last year made by some dear friends. I’ve adapted my own recipe and wanted to share this delicious, quick, and simple recipe with you.
Vegan note: Try vegan bacon, flax- seed eggs, and a non-dairy mayonnaise for this recipe.
Yield: 6-8 pancakes
For the batter:
3/4 – 1 cup all-purpose flour
1/2 cup water
2 – 3 cups shredded green cabbage
1 tbsp soy sauce
2 tbsp sesame oil
3 – 4 slices of bacon.
oil for pan frying
For the mayonnaise:
1/2 cup mayonnaise
1/2 – 1 tbsp. ground chili paste (I used Sambal Oelek) found at Asian grocery stores and Walmart, or you can use any hot sauce.
In a small bowl combine the chili or hot sauce with the mayonnaise, making it as spicy you like, and set aside.
Wash all produce. Slice the scallions very thin and discard the white bottoms. Remove the top layer of the cabbage, and cut out the core, then slice very thin.
In a large bowl whisk together the eggs, water, sesame oil, and soy sauce. Add in the flour slowly until a nice batter forms. Add more water if it becomes too thick, or add more flour if the batter is too thin, until desired consistency is reached.
Fold in the scallions into the batter, and mix in the cabbage until everything is well combined. If you want more dense pancakes add a little less cabbage.
Heat a small skillet and cook the bacon until crispy, set aside to cool and then chop and save for garnish.
Heat the skillet with a little oil on medium heat, and spoon out about a 1/2 cup of cabbage and flatten with a spatula. Cover with a lid and let cook for 2-4 minutes on each side. Repeat this process until all the cabbage is cooked.
Serve with mayonnaise and a sprinkle of bacon on top.
Would you like to see more recipes like this on the blog? Let me know what you think and comments below and Happy cooking!
xoxo – Julie
On the weekends, I love to prep cook and plan some meals for the week. I was looking through my pantry and had some rice, a can of refried beans, and some green enchilada sauce, so I decided to make burritos. It’s an easy meal when your short on time, or tired from a busy day. It makes an easy meal that’s filling and easy on your wallet too.
I used vegan refried beans, white rice, and a spinach tortilla for my recipe. This is a great base recipe so feel free to add extras like fresh cilantro, salsa, lettuce, tomatoes, cheese, or any proteins you like and make it your own!
Yield: 4 burritos
2 cups cooked rice (brown, wild, white, jasmine, black, any kind you like)
4 large burrito size tortillas (spinach, tomato, coconut, flour, any kind you like)
1 can 14 oz. refried beans
1/3 cup enchilada sauce (red or green) Here’s a great recipe from the Mexican food journal
Cook rice, per directions. Take one tortilla and spread 1/3-1/2 cup of beans in the middle section. Next add 1/3-1/2 cup of cooked rice, and top with 1-2 tbsp. of the enchilada sauce.
Fold in the sides and roll up from the bottom. Cut on the bias and serve with your favorite salsa.
Would you like to see more recipes like this one? Let me know what you think in the comments below and Happy cooking!
I loved making this pizza! Grilled chicken, sweet teriyaki, with bites of fresh ginger…..so good! My diet is mainly dairy-free so I didn’t add cheese to my pizza, so feel free to add any kind you like for your own!
1 ready-made pizza crust dough
1 chicken breast, sliced thin (I used pre cooked grilled chicken breast)
1 stalk celery
1/2 onion, red or white
1 inch piece of fresh ginger
teriyaki marinade or sauce
Pre heat the oven, per directions for the crust for the temperature.
Wash all produce and pat dry. Slice the celery very thin. Peel the onion and cut into thin slices. Peel the ginger and slice thin.
Using a pizza pan or baking sheet, roll out the dough and dock with a fork poking small holes in the dough, if not using a perforated baking sheet.
Spread 1/3 cup of the teriyaki sauce, or just enough to cover the base of the dough. If using cheese layer it next.
Add the chicken, ginger, onion, and celery. Drizzle 1-2 tbsp. of sesame oil and teriyaki over the top and bake per directions on the crust.
What kind of pizza do you like to make? Would you like to see more recipes like this one on the blog? Let me know what you think in the comments below, and happy cooking!
I love roasting potatoes, and veggies in the oven. It’s a great way to meal prep a little extra to have through the week. It takes minimal prep time and the oven does all the work! I like to leave the skins on, you can also peel the potatoes if you prefer. These are great as is, or you can whip these into mashed potatoes also!
Yield: 4-6 servings
10 small to medium red, yellow, or purple potatoes, or 3-4 large russets
1 tsp. salt
1 tap. pepper
2 tsp. paprika
2-3 tbsp. olive oil
Pre heat the oven to 325*F.
Wash potatoes, peel if you don’t want the skins, and pat dry.
If using smaller potatoes, cut into quarters, or large dice for bigger potatoes.
Have a baking pan ready and line with foil so clean up is easier.
In a medium bowl drizzle 2-3 tbsp. of olive oil over the potatoes, add the salt, pepper, paprika, and mix until well covered.
Spread the potatoes in a single layer on the baking sheet, and bake in the oven 45-60 minutes until the potatoes are fork tender and a little browned. Half-way through baking stir potatoes so they evenly brown on all sides.
Let cool 5 minutes and enjoy!
Let me know what you think in the comments below, and happy cooking!