So, Mike and I have a new goal thanks to one of his good friends.  A year ago, his friend decided he was going to run the Chicago Sprint Triathlon. He met that goal and this year he is challenging his friends to join.  Of course I jumped on board the second Mike brought the idea to me.  He, on the other hand was somewhat excited but I think also skeptical.  However, he already promised his friend so he is now obligated (looks like it is time to hit the gym!)

I am excited for the event because it gives us a goal to reach.  Mike’s goal is to finish while my goal is to actually do well.  We have seven months and access to a really nice gym and pool- how could we not do the triathlon?  Plus, this kick starts are “we really want to eat healthier” plan.  I even managed to schedule and hour of gym time everyday during this next semester.  So here goes nothing!  My first healthy eating project: get rid of the boring lunches-  Enter Spring Rolls!

I wanted something new that was quick and easy to fix for my lunches.  Sure I will still stick with my salads and sandwiches but I want to be able to add new items so that I don’t get bored with my same old lunch routine.  Spring Rolls are super good, really easy to make, and healthy for you.  I used a little soy sauce and sesame seeds to dip the rolls in and voila-la: a non-boring, healthy lunch!

I feel like by making spring rolls, it is one more step towards making veggie sushi!


Spring Rolls
Prep time
Total time
Recipe type: Appetizers
Serves: 2
  • 2 sheet spring roll wrappers
  • ½ cup rice noodles
  • 1 small carrot, cut into strips
  • ½ small cucumber, cut into strips
  • 2 whole green onions, sliced into strips
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame seed oil
  • 1 tablespoon toasted sesame seeds
  1. Bring pot of water to boil, add rice noodles and cook until tender- 4-5 minutes. Drain and set aside.
  2. Create assembly station- have all vegetables cut and rice noodles sitting close by. Soak one wrapper at a time, leaving the wrapper in the water for about 30 seconds or until the wrapper softens slightly. Set wrapper on cutting board and let sit until the rice paper become pliable. Begin by layering ½ rice noodles down, then vegetables on the edge closest to you. Wrap the edges over the veggies and begin to roll and tuck, making sure the spring roll is tight. Be careful not to be too rough as the wrapper can be easily torn. Repeat with second wrapper.
  3. Mix Soy Sauce, sesame seed soil, and sesame seeds in small bowl and serve with spring rolls.
Substitute any veggies you want.