April 20, 2014

Vegan, Gluten-Free::Vietnamese Roll "Burrito"




I am loving this warm weather that we're having!
Today was 81 *F! A bit too humid for my liking, but I love
sitting at my desk with the windows open and hearing the birds
chirping as I'm studying for the SATs/ACTs/APs that are driving me insane.

I posted a "portable salad" recipe a couple months ago: 
http://hannahclaudia.blogspot.com/2014/02/portable-salad-and-homemade-peanut.html?q=portable+salad

and here's a new version of the vietnamese rolls I make on a weekly basis:

Recipe: Vietnamese Roll "Burrito"
                                                                     By: Hannah Claudia                  
                                                                                                                                                                      
Rice Paper wrappers (for Vietnamese Spring Rolls)
1 small carrot, julienned
1 stalk of celery, julienned
1/2 cucumber, julienned

Almond Butter Miso Dressing: http://hannahclaudia.blogspot.com/2014/03/almond-butter-miso-dressing.html?q=portable+salad

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1. Pour some warm water onto a large plate to soften the rice wrappers.
2. On another plate or surface, place the softened rice wrapper.
3. In a medium sized bowl, toss the julienned vegetables with 1-2 tablespoons of the dressing.
4. Add the vegetables to the softened rice wrapper. 
5. Wrap it like a burrito, but instead of folding the top & bottom end, just fold the ends so the vegetables
stick out of the top ;) This way, you can add a lot more vegetables and the spring rolls look more appetizing ;)












Today's lunch was absolutely perfect. Lemon water and 
spring rolls while watching "The First Time" with Dylan O'Brien
on YouTube after studying. 


How's the weather where you're living?

xoxo, Hannah

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