Examples of this include:

One who sleeps in the middle of the bed.

One who drinks the whole pot of coffee with reckless abandon.

One who takes extra long showers.

One who finishes the last of the ice cream, not thinking twice.

One who marathons Mad Men on Netflix.

One who has an “imaginary wedding” board on Pinterest.

One who talks to herself, even in front of people.

Oh, and one who cooks whatever she likes, whenever she likes.

Dinner is always the problem around my house.  I get tired, I get lazy, and I’m usually one glass of wine in by the time I try and decide what to eat.  I throw open the cupboards and refrigerator only to stand there, for what seems like hours.  I go through the “well I could east this, or this, or I could just order out.”

I like simple.  I like quick.  I love spring rolls.

I know I’ve expressed this love before but spring rolls are great for any season.  They are quick, healthy, and I get to dunk them (I love dunking  things-is that weird?)  Right now I have an abundance of spring greens and carrots so the natural thought is to shove both of them in a spring roll.

But why stop there?  Tossing the carrots in a bit of in a bit of soy sauce marinade and roasting makes it all the better.

I like to mix my spring rolls up.  Sometimes I will use rice noodles but other times I’ll use Asian Greens or lettuce if I have a bunch from the csa.  The combination is up to you!


Soy-Glazed Roasted Carrot Spring Rolls

  • Author: Erin Alderson
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 2-4


  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 1 tablespoons Tamari (soy sauce)
  • 1 clove garlic
  • 1/2 tablespoon sesame seeds
  • 4-5 carrots
  • 1 bunch green onions
  • Asian greens (or)
  • 4 oz brown rice noodles
  • 4-5 rice papers


  1. Preheat oven to 325˚.
  2. In a small skillet, add sesame seeds and lightly toast for 4-5 minutes. Combine toasted sesame seeds with honey, olive oil, soy sauce, and garlic.
  3. Slice carrots and green onions into 2 inch long pieces. Toss with soy soy and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
  4. If using, cook brown rice noodles according to package. Drain hot water into a dish that is big enough to fit the rice paper. (I had some lovely Asian greens from my CSA and used those instead- either/both will work!)
  5. Set up your spring roll rolling station with the water, veggies, greens/rice noodles, and a place to roll/cut each spring roll.
  6. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with greens/rice noodles and carrots. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  7. Once done slice in half and serve with a little bowl of soy sauce.

 (PS- I’ve got a book giveaway on Facebook right now!  Head over there, find the update, and give it a “like” if you want to enter!)