Good morning everyone! Happy Friday! This week I had my much needed spring break. Although, it did consist of continuing education credits, research abstracts, and clinical rotation worksheets…oh the life of a dietetic intern…I was able to fit in a few new recipe experiments too! The first recipe that I tried was “Baked Veggie Spring Rolls.”
Awhile ago I found a recipe on Pinterest for them and have been wanting desperately to try it! Especially when my favorite restaurant that had my all time favorite vegetable spring rolls closed. But, now I am happy to say that I have found a replacement for those and I can actually make them on my own and bonus they are baked in the oven!
These spring rolls were actually a lot easier to make than I thought they would be. I was honestly a little nervous about making them, because I didn’t know what to expect, but they turned out fabulous! The trick is to not rip your phyllo dough; layer two on top of each other and roll very carefully. Once you have rolled a little bit, tuck the sides inward and continue to roll so the vegetables don’t fall out.
Don’t they just look so delicious?!?!?! I used the recipe from this website, but changed a few things. When I made them I didn’t use string beans, because we didn’t think that we needed them. We also didn’t use roasted sesame seeds, because we actually roasted them and then forgot about them until after we had eaten all of the spring rolls. We also made our own sauce, with the help of my neighbor Mel who invented “Mel’s Sauce.”
Recipe for Mel’s Sauce:
Rice Wine Vinegar
- Add all of these ingredients in desired proportions, mix until blended together.
Nutrition Information: (for one spring roll, no sauce) 85 calories, 4.3 g total fat, 10.3 g carbohydrates, 1.6 g protein, 389.6 mg sodium.
**Add less soy sauce if trying to watch sodium intake.
Enjoy! These spring rolls were only the appetizer for my Asian-Inspired cuisine evening, so stay tuned for the main course!