Happy Monday, everyone!
I hope you had a wonderful weekend! Things were busy here in Southwest Virginia with the Steppin’ Out festival Friday and Saturday and my increasingly longer Saturday morning runs–I can’t believe I’m already 6 weeks into my marathon training! I am already feeling so much stronger, even if my mileage is far from what it will be soon.
I am also really noticing how much my runs are impacted by what I eat before and after. I’m drinking even more water (didn’t know that was possible!), but I’ve also been trying to up my veggie intake to get water + nutrients that way. Plus, I’m just craving more fruits and veggies, and I’m not about to argue with my body!
So last night, Jeff and I decided to make veggie spring rolls with lots and lots of bok choy (thanks CSA!), carrots, peppers, onions, garlic, and celery. Just what my body needed! Spring rolls can seem a bit labor intensive, but are really pretty easy once you get the hang of it.
Here’s what you do:
Step One: Moisten a spring roll wrapper in a plate of lukewarm water.
Step Two: Place the moistened wrapper on a flat surface.
Step Three: Spoon 2 to 3 tablespoons of filling in between the bottom and 1/2 way point.
Step Four: Carefully roll the spring roll, tucking in the sides and creating tension as you roll.
Step Five: Set aside and repeat steps 1-4!
Bok Choy Spring Rolls
Makes 6 spring rolls
6 spring roll wrappers
4 small bunches bok choy, leaves separated
2 carrots, chopped
2 stalks celery, chopped
1 anaheim pepper, seeded and chopped
1 red bell pepper, chopped
2 gloves garlic, chopped
1/4 white onion, chopped
1 tablespoon lower sodium soy sauce
2 teaspoons rice wine vinegar
1 tablespoon sweet chili paste
Heat olive oil in a large frying pan over medium-high heat.
Add garlic, onions, carrots, celery, and peppers. Saute until the onions are aromatic and the carrots begin to soften, about 7-8 minutes.
Add the bok choy, continuing to cook until the leaves are wilted.
Stir in soy sauce, rice wine vinegar, and chili paste and continue to cook for another 2-3 minutes.
Transfer the veggie mixture into a bowl, cover, and place in the fridge for at least 30 minutes.
Once the veggies have chilled, set up your spring roll station with a plate of lukewarm water, a flat surface or cutting board, spring roll wrappers, veggies, and a place to put your finished spring rolls.
Dip one spring roll wrapper in the water until just moistened. Don’t worry if it seems too hard at this point, the water will continue to soak in as you roll it.
Place the wrapper on the flat surface. Spoon 2 to 3 tablespoons of filling in between the bottom and 1/2 way point.
Carefully roll the spring roll, tucking in the sides and creating tension as you roll, then set aside.
Continue rolling the spring rolls until all of the filling is used.
Serve immediately or chill until ready for use.
Time: 1 hour