I’m a salad-for-lunch person. Always have been. I keep a big container of spring mix in my office mini-fridge (which reminds me, that thing needs to be defrosted #amIstillincollege?), bottle up a simple homemade dressing (olive oil, vinegar, lemon juice, salt and pepper) and grab cooked lentils, tofu, and veggies at the market near my office a few times each week.
Inevitably, I spill half of the aforementioned dressing on my desk, end up schlepping home sixteen different reusable containers on Friday — some more science-project looking than others — and manage to lose at least two forks in as many days.
Summer rolls are a good alternative to this not-so-efficient system. They come in their own little edible container, require no silverware, and are perfectly pre-portioned. I worked from home one day this week, waiting for a contractor to arrive (which he never did…), and whipped up a couple for lunch. Easy, mess-free, delicious.
Summer rolls with a spicy vegan aioli
- 2 Vietnamese brown rice spring roll wrappers (gluten free)
- 1 cup cooked red lentils
- 1/2 English cucumber, thinly sliced
- 2 cups spring mix with herbs (or your favorite lettuce)
- 1 carrot, cut into thin ribbons
- 2 small sweet peppers, thinly sliced
- Cook lentils (or beans of your choice) per package instructions and allow to cool.
- Set out two dinner plates on your work surface; add a bit of warm water to one, while leaving the other dry.
- Carefully dip your first wrapper into the warm water, being sure to soak both sides, and move wrapper to your dry plate.
- Fill the center of your wrapper with vegetables and lentils (you can add anything to your rolls… YOLO), gently tucking in the sides of your wrapper and rolling.
- Repeat with your second wrap. Obvi.
While waiting for my lentils to cool, I made a spicy vegan aioli using Nayonaise. I received two complimentary jars from Nasoya recently and was looking forward to giving the product a try. The taste and texture are great, and the vegan, gluten-free ingredient list (all non-GMO) makes it a great alternative to regular ol’ mayonnaise.
Spicy vegan aioli with dill
- 1/3 cup of Nasoya Nayonaise
- 2 tsp Thai chili paste
- 1/4 cup fresh dill
- juice from 1/2 a lime
- a pinch each of kosher salt and black pepper
- Blend ingredients in a food processor until smooth.
- Add more lime juice as needed, until you reach your desired consistency.
- That’s it. There is no step 3.
This spicy aioli is the perfect dip for my summer rolls. It’s spicy, but not too spicy as the dill and lime help take the edge off a bit. You might take things up a notch with a pinch of cayenne pepper or a bit more chili paste.
Leave your forks at home.
I received complimentary samples of Nayonaise. I was not compensated for this post, and all opinions are my own. Don’t ask me how I feel about the no-show contractor.
Also On Tap for Today:
- Packing, packing, and more packing
- We could all use a little panda cam
- Clark thinks this weather is perfect for napping
What is your favorite utensil-free meal?