I know it’s been a while since I’ve posted but I am trying to not feel guilty over neglecting this space while life has been busy. I am also coming out to the other side from some frustrating injuries…I will just say that injuries suck and I really let them affect my head-space in a negative way. After lots of stretching, icing, physio, chiro, working with my trainer (and maybe a few tears!), I am finally starting to feel back on track and hope to start posting more regularly again! 🙂
This was a super quick and healthy recipe I pulled together last week when it was warm outside and feeling a lot like summer! It was the perfect light lunch for a warm day, although normally it would be considered an appetizer. I absolutely love Vietnamese food, but I loved it even more that I saved myself some money by making this at home instead of eating out! Next to my beloved green papaya salad, this is one of the healthiest items on the menu. It’s easily adaptable based on the vegetables and meat (a great way to use some leftover chicken or turkey) you have in the house, so don’t feel that you are restricted to the ones mentioned in the recipe. And the best part is truly the sauce (which is also very much ‘to taste’…I add a little of this and a little of that until it tastes just right!). I made extra, and the next day I thinned it out with some rice wine vinegar and served over a salad with similar ingredients (see image #2). It was so delicious! This definitely qualifies as a two-for-one meal, especially if you cut extra veggies for your salad when you are preparing them for your rolls.
** Let me know what you think of the recipe format I used below! Do you like the option to print your recipe? Any comments or feedback appreciated. Thank you!