Spring Rolls w/ Beth Nydick
Allow me to express to you how. much I love my friend Beth! We joke because when people ask us how we met, neither one of us can remember…there was just life before Beth, and now, life with her! She’s the older sister I never had (and didn't know I needed!) and she is AMAZING at helping people get their brand focused and ready for the press! Having also spent years in the world of television (much like myself) Beth has all kinds of knowledge, experience and insight! You can actually watch her workshop me right in the video!
Beth is also my “clean eating” friend! We both went through the year-long program at Institute of Integrative Nutrition so we kind of geek out together over food. Beth took her knowledge and co-wrote “Clean Cocktails” which I’ve featured here a few times! And she’s always sharing great ideas like these Spring Rolls to make simple, healthy meals at home! What I love about this recipe is you can literally use any leftover veggies or proteins that you have in the fridge! Chopped up some peppers for snacking? Throw ‘em in. Had some carrot shreds left over from salads? Throw ‘em in. The last little bit in the bag of broccoli slaw you brought? Throw it in! You can also add in cooked shrimp or chicken! The clincher here is that peanut dipping sauce! You can really play there and get the flavors you want! Mild for me please!
Get Beth’s book here!
Of course it wouldn’t be a Beth episode if she didn’t throw in a cocktail for us as well. This healthy Paloma recipe is really delicious. AND Beth shares a little trick on how to order a healthy cocktail OUT without paying full price! Check it all out in the video below!
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Spring Rolls with Peanut Sauce
Serves 4-6
1 package rice paper wrappers
warm water (ideally in a pie plate or large shallow dish)
2 C. shredded or julienne veggies (carrots, peppers, cabbage etc)
cooked shrimp or chicken (optional)
fresh mint (cilantro or basil would work well too!)
Soften a rice paper wrapper in warm water.
Layer about 1/4 C. of veggies, proteins (if using), and fresh herbs in the center of the wrapper.
Fold the wrapper from the bottom (part closest to you) up and over the filling. Fold in both sides. Roll the spring roll tightly away from you towards the top of the wrapper until it is completely wrapped. Set on a plate. Continue until all filling is used.
For the sauce:
1/2 C. peanut butter
1/4 C. hot water
1 tsp. distilled white vinegar
1 Tbs. maple syrup
red pepper flakes (to taste)
sesame seeds (to taste)
Combine peanut butter with hot water and stir to thin it out. Add more water for a thinner sauce.
Mix in vinegar, syrup, pepper flakes, and sesame seeds.
Serve spring rolls with dipping sauce.
Skinny Paloma
Serves 2
5-6 fresh mint leaves
2 Tbs. fresh lime juice
2 Tbs. fresh lemon juice
4 oz. mezcal
1/4 C. fresh grapefruit juice
grapefruit seltzer
ice
Add a small handful of ice to a shaker. Drop in mint leaves. Add in juices and mezcal. Cover and shake vigorously until your hands start to get cold.
Place a few ice cubes into glasses. Pour Paloma from shaker into glasses. Top each glass with grapefruit seltzer. Garnish with more mint and citrus wheels.
Salute!