Hey there, it’s been a bit (thanks, first trimester apathy). Here’s Rule #3: Avoid Food Products Containing Ingredients That No Ordinary Human Would Keep in the Pantry. Basically, avoid packaged goods that utilize foreign substances. Or, in other words, if you wouldn’t cook with it, why eat it?
When I’m pregnant, I hate vegetables for several weeks. All I want is bread, pasta, dairy, and more bread. When I was pregnant with Jack, I would try to eat vegetables and gag. One Sunday afternoon, I collapsed on the couch, sobbing, because I wasn’t eating enough vegetables and I wasn’t sure I’d ever like them again. This time around, I was like, “Meh, it’ll pass. Now pass me the bread.”
Now I’m in the second trimester: the fatigue is lifting, the apathy is receding, and I enjoy salad once again. So, this past week, I thought I’d do something nice for the new baby and make some spring rolls. In my heart of hearts, I’m an egg roll gal, but spring rolls are a convenient—and healthier!—means of vegetable delivery; they also keep well for easy snacking.
I made these with rice wrappers (containing four or five ingredients!), cucumber, red bell peppers, basil, mint, and a slaw blend. Keep in mind that a slaw blend, while time-saving, will provide fewer nutrients, because vegetables (and fruit) begin to degrade from the moment they’re sliced. You could do better by using whole cabbages and carrots, but hey, you’re still eating good stuff either way.
I think you’ll love these Thai spring rolls! They’re:
- Loaded with crunchy veggies
- Super herbal
- Topped with spicy-sweet peanut dipping sauce
- Made with one food product using ingredients you can pronounce
If you make ’em, tag me @katielepine and use the hashtag #eatingfoodrules.
- 12 rice paper wrappers
- A bowl of warm water
- 1 thinly sliced cucumber
- 1 thinly sliced red bell pepper
- 1 cup shredded or grated carrot
- 1 cup thinly sliced green or red cabbage
- Mint leaves
- Basil leaves
- 1½ tablespoons toasted sesame oil
- ¼ cup soy sauce (gluten free)
- ¼ cup maple syrup
- ½ teaspoon chili garlic sauce or Sriracha
- 2½ tablespoons peanut butter or other nut butter
- ¼ cup apple cider vinegar
- Boil enough water to fill a large bowl halfway (I filled up my electric kettle and used my biggest mixing bowl for this step).
- Prepare all of the vegetables.
- Soak each rice paper wrapper (according to package directions) in the warm water until it is flexible, place wrapper flat on a plate, add the herbs and vegetables, then roll it up.
- Repeat until you've used all your filling ingredients (I had a lot of rice paper wrappers left over).
- Combine the soy sauce, maple syrup, peanut butter, vinegar, chili garlic sauce, and sesame oil, stirring to emulsify. If the sauce isn't smooth, whisk in a little more oil.
- Serve the rolls with sauce and enjoy! They should keep in the fridge for about a week.
Note: I adapted the peanut dipping sauce from this Minimalist Baker recipe.