Fresh spring rolls are a popular Vietnamese menu item. They are quite versatile though, with the mild flavour of the rice paper allowing you to really experiment with the contents. Here I used carrots, cucumber and celery, because that is what I had on hand. Next time I want to add sweet red pepper and thinly sliced red onion as well. To make vegetarian, tofu could easily substitute the chicken. I was inspired to make these after seeing a photo of them on Kayla Itsines blog a few weeks back. Kayla recommends making your own sauce, which is usually healthier than a store-bough condiment, but I have a major weakness for hoisin sauce so I used that instead. This is a great, beautiful recipe to have under your belt with summer just around the corner.
This is my go-to salad. Its easy, unique, and the perfect balance of light and satisfying. Growing up we ate salad almost every night with dinner, but I hadn’t ever really had toasted seeds on a salad until I was living on my own, because my brother is allergic. Now I’m making up for lost time (sorry Ryan!), and love garnishing my salads with seeds. Sunflower seeds are high in copper and vitamins E & B1. They also are a source of healthy fats, which are important to consume with a salad to maximize absorption of the fat-soluble vitamins A, D, E and K. The EVOO in the dressing helps here as well, if you have to omit due to allergies. Lately I’ve been experimenting with new salads, but for a time I made this so consistently to go with our meals, that we started referring to it simply as “THE salad” and the name stuck.