Spring rolls are fun to make and surprisingly easy. I mean I wouldn’t say I’m a pro spring ROLLER just yet but I have to give myself a little pat on the back for how they turned out.
What’s good about spring rolls is you can really put whatever you want in them its up to you. Below are the ingredients that I decided to use but you can use your imagination and the things you love to create your spring rolls.
– Any spring roll wrappers you can find (My were from Shop Rite near the tacos & asian food section) – Saifun Noodles – Canned chopped water chestnuts – Pre made Bagged Broccoli Slaw – Scallion – Cucumbers – Butter Lettuce – Peanut Dressing
First I softened the noodles by following the package & placing them in boiling water for 15 minutes. While the noodles were in the water I chopped the scallion and cucumbers in to long,thin chopped up pieces. I then got all the ingredients ready for rolling. The directions to make spring rolls are found on the back of the packaging. They are simple, wet the spring roll wrappers for 15-20 seconds in warm water and once you feel it becoming gelatinous take it out and place it on a cloth. Now you will place the ingredients in the spring roll. Below is a picture I found to help illustrate where to put the ingredients. Put as much or as little as each ingredient as you would like and then roll it up. I used a peanut dressing as my dipping sauce which I found at Stop & Shop, it was perfect because it was a little bit spicy. I hope you enjoy your spring roll and put your on take on it with ingredients you love.
I know I sound like many girls when I say this but I LOVE PUMPKIN. When fall comes around I get in such a good mood between the perfect weather and pumpkin flavored food. So with fall coming upon us I decided to make some pumpkin pancakes and boy were they good.
UnfortunatelyI realized I did not have canned coconut milk so what you see above is cool whip but the recipe will be below for it as well.
To make the pancakes you will need:
– 1/2 cup canned pumpkin (I use Libby’s)
– 1/4 cup coconut milk ( can be unsweetened if you preferred)
– 2 egg whites
– 1/2 tsp. vanilla extract
– 1/2 cup white whole-wheat flour
– 1/2 tsp. baking soda
– *1/4 tsp. pumpkin spice
– 1/2 tsp splenda/stevia/sugar ( I used half stevia half splenda) – a dash of salt
*(Didnt measure this exact but put about 6 taps of the cinnamon bottle, 2 taps of ground ginger, 2 taps of nutmeg a tap of allspice and a tap of cloves- really is to your likings)
To make these mix the pumpkin, egg whites, vanilla extract and coconut milk in a bowl. In a separate bowl mix the flour, baking soda, sugar, salt & pumpkin spice. Then put the dry ingredients into the wet ingredients and mix until everything is completely mixed in. Spray a non stick skillet, put on medium heat and once you put the batter on wait until you see bubbles and flip the pancakes. Once there done top with whatever you would like and ENJOY.
For the coconut milk whipped cream you will need:
-*1 Can of Coconut Milk full fat
– 1/2 tsp vanilla (optional)
– Sweeteners (optional) * (I used 15 oz of coconut milk but use how much you want to make)
To Make this you should have refrigerated the milk overnight. Once you take it out flip the can over. The liquid coconut milk that doesn’t harden will now be at the top. Then open the can from the bottom. (If you don’t flip the can before opening you will spoon out the hardened coconut and just be careful to not get the liquid.) Pour out the liquid into a different bowl if you would like to save it for other use other wise pour into the garbage. Then scoop out the hardened cream grab a hand mixer and whip til you see small peaks. Now is when you can add the vanilla or other sweeteners like confectioners sugar if you would like.