100 posts on this thing, WHAT THE WHAT?!? That really seems like a lot, considering the fact that I blog with the consistency and reliability of a wireless printer. Side note: does anyone have a wireless printer they don’t want to throw against the wall every other day? Just me?

Tonight’s dinner is a result of an all-you-can-eat lunch, which was the result of a walk, a Crossfit class, and a beginners cycle class yesterday. All bets are on regarding which one sticks around longest:  my food baby from lunch, my sore shoulders from Crossfit, or my sore “saddle” bones from cycle class** (I’m not going back to that class without some type of padded pants that I MacGyver together with a neck pillow, leggings and tape).

 

Rainbow Shrimp Spring Rolls with Spicy Peanut Dipping Sauce

We make spring rolls ALL the time. They’re quick, easy and fun to make. I think this would be a really neat dinner to make with young kids who like to be creative in the kitchen. You can add in noodles for a more calorie-dense approach, swap out the shrimp for chicken, or even make these vegetarian. They’re also a great way to use up whatever’s looking lonely in the fridge. We used the below ingredients, but use whatever you have!

• 1 Mango
• 1/2 Avocado
• 1 1/2 cups cooked shrimp
• 1/2 cucumber
• 1/2 red pepper
• 1 cup spinach or other leafy green (red and green cabbage are great too!)
• 1 package Spring Roll Wrappers (ours are Blue Dragon brand, found in the international aisle of Wegmans)

Peanut Sauce*:

• 1/3 cup creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp Sriracha
• 1/2 lime, juiced
• 1 tsp fish sauce
• 2 tbsp warm water

Directions:

1. Begin by making the peanut sauce. Simply combine all six ingredients in a small bowl, adding the water in last. If you feel that the sauce is still too thick for dipping, add a tablespoon of water at a time until you’ve reached your desired consistency. Add more Sriracha if you need a little more kick!
2. Next, start prepping your ingredients. Cut all of your vegetables and fruit into long, narrow strips to fit well into the spring roll wraps. (We even half the shrimp for a little less bulk)
3. Spring roll wrappers are packaged in hard, clear sheets that become pliable when wet. Fill a shallow pan with lukewarm water and place one spring roll wrapper in the water until it becomes soft (~20 seconds). Carefully remove wrapper from water and place on a damp tea towel (or allow some of the water to drain off and place on any clean, flat surface).
4. Begin to fill your spring roll wrapper by placing ingredients down the middle line, don’t overfill! When you’re satisfied with the fillings, fold up the sides and bottom as if you were rolling a mini burrito.
5. Slice in half for easy eating, dip and enjoy!

* If you have a peanut allergy, try a ginger and vinegar-based version, such as Hoisin sauce.

**If you have hints on how to make cycle class more comfortable, I’m all ears.

***This post reminded me of the “Double Rainbow” video from a few years back: