Monday, July 27, 2015

Meal Prep: Spring Rolls


What an absolutely picture perfect weekend! Why did it have to end so fast?! It was sunny, upper 80's, and there was a light breeze so it was literally the PERFECT summer weekend! This whole week is supposed to be gorgeous and I am looking forward to getting out to the lake after work this week. Shouldn't it be against the law to work when it's absolutely gorgeous outside? Now that would be epic!

I was antsy to get outside this morning and didn't want to waste any time on meal prep. I've seen spring rolls all over pintrest and instagram and had to give them a try- plus they looked quick and easy. The thing that took the longest to do was cutting up all the veggies and even then that didn't take overly long. It's a quick and easy meal for lunch or dinner that is packed with veggies and bursting with flavor.

Spring Rolls
  • 8 spring roll rice paper (found in the international aisle of the grocery store)
  • 1/2 large avocado, sliced
  • 1 medium carrot or about 8 baby carrots, peeled
  • 1/3-1/2 cup red cabbage, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2-2/3 cup organic romaine and spring mix lettuce
  • 4 4oz chicken breasts, grilled and cut in half

The first thing I did was grill the chicken. I turned the grill on high, let it heat up and then cooked the chicken breasts about 6 minutes on each side. Cook time will vary depending on the thickness of your chicken breasts. 

Allow the chicken breasts to cool and then cut them in half. S

While the chicken is cooling prepare the veggies.

To get the rice paper useable run on sheet of the paper under warm water (you don't want hot, but you don't want cold) for 15 seconds. You can fill a bowl with warm water if prefer, but I found running it under water in the sink to be easier.

Gently pat the rice paper dry with a towel- don't use paper towel the rice paper will stick to it. 

Place the prepared rice paper on a cutting board (I don't recommend wood because it tends to stick to the wood). 

Fill the rice paper with lettuce, shredded carrot, red bell pepper, red cabbage, avocado, and half of one chicken breast. You can shred the chicken if you prefer. 

Gently fold one side of the rice paper up and over the fillings, then gently pull the other side over the filling so it overlaps the first side. Don't pull on the rice paper or it will rip.

Fold the ends of the roll up (like a burrito) so the veggies don't fall out. Fold it up and press it down on top of the roll. 

Repeat with remaining ingredients until all the spring rolls are prepared. Keep rolls stored in airtight container in the fridge. 

I'm no spring roll expert, but I love all the fresh veggies and I love that it's quick and easy to prepare.

*Nutrition information will vary depending on the brand of rice paper used and the amount of veggies used. 


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