To me, summer = fresh veggies with every possible meal. So when I opened the fridge today after making stir-fry last night and saw the left-over veggies, I pulled them out and put them on the counter. I stared at them for a little bit, contemplating. I started to wish I had rice wrappers to make spring rolls and that's when it hit me--use the cabbage instead! These rolls are healthy, light, low-cal, and delicious. Adding them to your day is quick, easy, and a great idea!
For one roll:
- 2 leafs of cabbage
- 1 leaf of red cabbage
- 1/2 cup of alfalfa sprouts
- 2 tbsp of shaved/shredded carrots
- 6 sugar snap peas
- non-stick cooking spray
- 1 tbsp of thinly sliced green onions
- 3 leaves of fresh Thai basil
- sprinkle of paprika
- sprinkle of chili powder
- pinch of ground black pepper
First, spray the pan down with your non-stick spray. Cut your vegetables (except one leaf of cabbage) and green onions/Thai basil. Add the onions and basil first, then let them sit on medium-low heat for a minute before adding in the other veggies. Sprinkle on your pepper, chili powder, and paprika. I used a couple sprinkles of the chili powder because I like my food HOT. Let this all saute for about 6-7 minutes, then scoop in into the cabbage leaf.
I put my leaf back in the pan for a minute or so on low heat, just to warm it up a little. After this, you're done! Wrap it up burrito-style and enjoy! I would use this as an appetizer or side. If you want to use it as an entree, make a couple of them and add some protein to it!
To me, summer = fresh veggies with every possible meal. So when I opened the fridge today after making stir-fry last night and saw t...
