This is one of those weeks that food becomes unimportant (shocker, I know.) My mind if swirling with the end of the semester, concerts, finals, and the musical. I’m in and out the door faster than my poor dog can even catch me. I eat random things (like last night, I ate granola, dry, for dinner.) While I’m excited that school is coming to an end, I think I’m more excited to be able to spend quality time in the kitchen again. The CSA season is in full swing (I picked a great haul yesterday
) and all I want to do is daydream on ways to use it.
Alas, my head is in music, music, and more music.
I’ve been eating a lot of this Spicy Peanut Bowl because it’s so quick and easy. Yet one night I stood in front of the fridge debating: spicy noodle bowl versus spring rolls. (seriously, back and forth, for at least five minutes.)
Until the light bulb kicked on- why not have both.
While I’m a sucker for dipping my spring rolls in a delicious sauce, sometimes I like something that is concise with minimal utensils required. By adding the sauce in to the spring roll, these make for the perfect on-the-go meal or delicious appetizer for a party. No fuss, just delicious.
I think I like these even better than the original recipe! This spring roll has all of my favorite flavors but is convient enough that I can grade papers and eat at the same time (without having to set down the papers or the food!)
Just a couple words of advice. Use rice noodles and not rice. Rice would cause things to go everywhere while the noodles help hold everything together. Second piece of advice, really chop the swiss chard. Nothing is more awkward when you are doing the “slurping spaghetti” move with a piece of green covered in spicy peanut sauce! Print
- 2 tablespoons peanut butter
- 1/3 cup veggie broth (or coconut milk)
- 1/4-1 teaspoon red chiles, crushed
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 tablespoons tamari (soy sauce)
- Everything Else:
- 4 oz brown rice noodles
- 1 tablespoon olive oil
- 1/4 cup green onions, diced
- 4 cups swiss chard
- Lime juice
- Rice Papers (roughly 8-10)
- In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want. If you like it mild, add less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.
- In a large skillet, heat olive oil over medium heat. Add in onion and cook until onion is fragrant, 2-3 minutes. De-stem Swiss Chard,roughly chop, and add it to the onion, along with the sauce. Stir to coat swiss chard and let cook until swiss chard just begins to wilt. Remove from heat and set aside.
- Cook brown rice noodles according to package while veggies are cooking.
- Set up your spring roll rolling station with the hot water water, swiss chard mixture, rice noodles, and a place to roll/cut each spring roll.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with rice noodles, swiss chard mixture, sprinkle of cilantro, and a squeeze of lime juice. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Once done slice in half and serve. These are great on their own or with a small bowl of soy sauce.