Finally I got my head on straight and recreated the spring rolls myself. They were surprisingly easy to put together, plus I could add my own touch with fresh mint. But while the rice paper isn't that hard to work with, it does take some patience and practice. So instead of spring rolls, I made my favorite lunch into a salad.
Chopped Salad Greens (I used a mixture of romaine and spinach), 2 cups
Chopped Purple Cabbage, 1 cup
Broccoli Slaw (I used the pre-made version from Whole Foods), 0.5 cup
Frozen Shrimp (~15 small or ~8 regular sized), 1 serving
Olive Oil, 1 tablespoon
Juice of one lime
Honey, 1 tablespoon
First, cook the shrimp in boiling water while you begin to sauté your cabbage and broccoli slaw in the olive oil.
While things are cooking away, combine the honey and lime juice in a bowl and mix well.
Stir the cabbage and slaw occasionally until they begin to soften, then pour the honey lime mixture over top.
As the shrimp finishes cooking (about five to eight minutes) plate your lettuce greens and spoon the cabbage and slaw mixture on top.
Then add on the remaining ingredients! Slice half an avocado and spread it around the pile of perfectly pink shrimp, then sprinkle a few sprigs of chopped mint right on top.
This beauty is loaded with protein and healthy fats, plus all the nutrients from a mix of colorful veggies. The combination of chewy shrimp, creamy avocado, and slightly sweet veggies is brought to life by the zing of fresh mint. And it only takes about 10 minutes from start to finish!
Clare Brady is a Healthy Living Blogger currently living in Dallas, Texas but originally from St. Louis, Missouri. On her blog, Fitting It All In, Clare shares her experiences with living a healthy lifestyle while balancing a busy schedule. Currently she is working full-time as advertising account executive, seeing clients as a Certified Holistic Health Coach, exercising often, cooking as much as possible, and making sure to spend time with friends. You can find Clare on Twitter, Facebook, and YouTube.