As my diet has changed over the years, I’ve grown attached to a whole different type of comforting, delicious, healthy food. As I mentioned in an earlier post, curry is one of my favorite comfort foods. The spring roll & soup combo is a fresh version of the classic soup and sandwich (or, really, soup and salad, depending on how you look at your roll). It’s comforting, light, and soothing in that deep-down-in-your-belly way. Plus, the rolls are a great thing to take to work for lunch, or send to school with your littles.
My hubby made a super delish version of miso soup – most miso containers I’ve found have a simple recipe on the package that you can tweak to your liking. The one we had with our spring rolls was full of fresh, grated ginger, fresh garlic, sautéed veggies, and he used chicken stock with the miso paste instead of plain water. Play with it. That’s the point of comfort food – to make it your own.
1 ripe avocado, halved and thinly sliced
fresh spinach, romaine lettuce, kale, (spine removed), cabbage, or your favorite greens
2 carrots, peeled; cut into thirds, lengthwise, then julienned
2 ribs, celery, cut into thirds, lengthwise, then julienned
fresh basil chiffonade (this is a fancy way of saying “cut into thin ribbons,” here’s a how-to)
fresh mint, chopped
fresh cilantro, chopped
rice paper rolls
a kettle of hot water, a wide bowl to soften the rice paper in
store bought sweet chili sauce (for dipping)
nonstick cooking spray (it helps keep the rice paper from sticking, and they make coconut oil spray now, so that’s a cool thing)
Prep all your veggies and herbs and set them aside in pinch bowls or on plates. Once you have the veggies ready, assembling the rolls is nice and easy, but it does help to stay organized. Spray a 10 inch plate lightly with nonstick cooking spray and set it aside.
Pour hot water from the kettle into a wide bowl (or heat a large pot with about three inches of water to a simmer, then turn the stove off until the water is cool enough that you can soak rice paper in it without burning yourself – be careful!). Dip the rice paper into the hot water, turning if necessary, then lay it flat on the plate sprayed with nonstick spray. Layer avocado slices, greens, carrots, celery, and herbs, and give the rice paper a good burrito roll, getting the first roll as tight as possible without breaking the rice paper, then fold in the ends and continue rolling. It just takes a little practice. If you get a minor tear, just roll a second layer on top, no big deal.