Category Archives: Sandwiches/Wraps

Steamed Kabocha and Pea Sprout Spring Rolls

Clearly one of my favorite foods, these spring rolls!! I was almost out and found some brown rice wrappers, so tried them out! Not bad, just not as pretty 🙂 The brown rice wraps just require a little more water/soaking to soften up as much as the white rice wrappers.  Personal preference, this recipe is great with either!!  The kabocha and pea sprouts were a new experiment and I LOVED the textures/flavors of both! Bell peppers, cilantro, and cucumber are old standbys 🙂  This is one dinner that is light, fresh, healthy and leaves you feeling satisfied, but not weighted down by oils and heavy food.  Easy to digest and oh so delicious!!! Check it out!

You need:

-1 small or 1/2 large kabocha squash, cubed and steamed until soft

-3 green onions, cut into strips

-large handful cilantro

-1/2 red bell pepper, sliced thin

-1/2 large cucumber, cliced thin

-Rice Wrapper, Vietnamese Style, 8in, brown or white rice, 10-12 wrappers

-raw spinach or mixed greens

-about 4oz fresh pea sprouts (got mine organic at TJs), bottoms trimmed off about 1 inch

One at a time, dip spring roll wrappers into warm water until softened. Place on flat surface like a cutting board. Layer in greens, sprouts, sqaush, and other veggies, then roll up folding one long side, then each of the small sides, finally wrapping around second long side to secure together.  Set on a place and set aside as you make each one the same way. Whisk together your dipping sauce and enjoy!! Serves 2!

For the sauce:

-1tbs liquid aminos

-1 large or 2 smaller lemons juiced

-1/2 tsp crushed red pepper

Spicy Garbanzo Spring Rolls

I don’t know about you, but I love a spicy kick!  These spring rolls are low fat, vegan, and full of kick!  Get my lips burning!  The spiralized zuccini in these is a new twist from what I’ve made before, lending a wonderful crisp texture and adding extra satiety via nutrients!  It’s pretty simple really!  

Spicy Garbanzo Filling:

1 can garbanzos 

4-5 steamed new potatoes

1/2 jalapeño, finely minced

Black pepper, dash

1/4 lemon juiced

Mash together a can of drained/rinsed/organic garbanzo beans, along with steamed potatoes. Incorporate lemon juice, black pepper, and jalapeno to taste to make a lovely chick pea salad that you could eat all on its own. But isn’t everything better with some crispy veggies?!

To Assemble:

12 rice wrappers

2 spiraled Zucchinis

4-5 oz fresh baby greens 

1/2 red bell pepper, sliced thin

1/2 cucumber, sliced thin

Moisten wrappers one at a time with warm water, transferring to your work surface to fill er up.  I started with the greens, then the zuccini, then the garbanzo mash, then bell pepper and cucumber. Fold on up and set aside on a plate as you continue with the other 11. Then whisk together a quick light dipping sauce below.

Mix together:

1 tbs liquid aminos

1/4 lime juiced

1-2 lemon juiced 

* A wedge of orange juiced in there would also be awesome!

Keep up to 24 hours in a sealed container in the fridge, beyond that, the wrappers will really start to dry out. Serves 2 generously!! Enjoy!

Creamy Edamame Pockets

These are a lot like the fresh spring rolls I’ve made before, but I experimented with making an edamame purée and using cooked veggies in addition to some fresh ones. The result is a warm version of the still amazingly good for you spring rolls, and is truly comforting and satisfying!

Prepare 12 oz shelled edamame, put in your blender or food processor.

Saute in 1 tsp sesame oil:
3 clove garlic
1/8tsp minced fresh ginger
1 tsp jalapeño chopped fine
organic mushrooms sliced, 4oz
1/4 yellow onion well chopped

Sauté until mushrooms are well cooked,
then add 1-2 cups fresh spinach while turning off heat and covering to just wilt. Let sit 5 minutes.

Then remove spinach and set aside. Next remove mushrooms from the pan. For me the easiest way to do this is to kind of stab at them, so that the larger mushroom pieces come out but the smaller onions and minced stuff stays in the pan. Then scrape remaining contents of fry pan into blender, along with edamame, making sure to get all the oil and liquids that remain. Blend on high until puree forms.

Moisten one spring roll wrapper at a time to make pliable, and set handful of baby kale in the middle.
Spread the puree over the center of the wrap followed by
Sauteed mushrooms and spinach
Raw carrot slivers
Red bell pepper slivers
Fresh parsley and cilantro

For the spicy dipping sauce, whisk together:
Liquid aminos 1 tsp
Vinegar 1 tsp
Juice of 1 lemon
1tsp agave
1 tsp tahini
1/2 tsp crushed red pepper flakes



















Decadent Crab Spring Rolls

What did you do for Valentine’s Day? Get into the restaurant rush? Buy each other expensive gifts? No thanks! We went for a run out on the Land’s End trail, in the 75 degree weather (!) then came home and cooked! My fellow actually fell asleep while I was prepping this spring roll treat, but then he went up to the grill and did some cooking too 🙂 This was a special treat with fresh crab meat. I made several with the crab, but a few using edamame in place of the crabmeat, so that is the vegan option here, either that or some tofu! I enjoy seafood from time to time, and this was a decadent, romantic treat 🙂

Juice 1 large lemon
Juice 2 cuties
1Tbs vinegar
1Tbs liquid aminos
1Tbs almond butter
2Tbs peanut butter
Warm water 2Tbs
Crushed red pepper
1/4 diced jalapeño

Blend or whisk together sauce ingredients, and set aside. Assemble spring rolls using:

Spring roll wrapper
Greens (raw spinach)
Cucumber, sliced thin
Green onion, sliced thin
Bell pepper, sliced thin
Carrot, sliced thin
Fresh basil
Fresh cilantro
Avocado, sliced thin

Dip in the sauce and enjoy!

For more detailed instructions about assembling spring rolls, see my original spring roll post, here!

Believe it or not, we actually did eat all that…. 😀











Oh and here’s my valentine snoozing after our run 🙂


Easy Creamy Hummus Veggie Wrap!

This is soooo delicious, so satisfying for health seekers who love all things sandwichey like me 🙂 The brown rice tortilla makes it gluten-free; to make the tortilla more pliable, I recommend microwaving covered in a damp paper towel for 15 sec on each side.

You need:
1 brown rice tortilla
2-3 tbs hummus*
3 baby carrots carrots, cut into slivers
1/4 small cucumber sliced
1 handful baby kale
red onion, small sliver sliced thin
1/8 avocado, sliced thin
1tbs fresh cilantro

Spread hummus on tortilla, and the assemble veggies. Roll and cut in half on a bias; that makes it look fancy 😉 Enjoy!

*i highly recommend making your own hummus here.