Groovin' in the kitchen, dancin' in Missoula.

Tag: Asian Style

And now for dinner

And now for dinner

I know, I know–it’s not pie. It’s Beef and Broccoli. But it’s seriously delicious! And healthy! I mean, look at this That’s a lot of vegetables, my friend. And even though the meat was delicious, juicy, and tender, this photo makes it look completely unappealing. […]

And now for something completely different

And now for something completely different

Name that movie! The blog world has gone pumpkin crazy.  Pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin ravioli and even pumpkin macaroni. I love it, but Nick swears he just doesn’t like pumpkin.  Sad face for me. So instead of a pumpkin recipe, I bring […]

Spring Rolls and a Promise

Spring Rolls and a Promise

So yesterday was my birthday.

I wish I could tell you that I made myself a cake.  Or cupcakes.  Or these!

But I didn’t.

Honestly?  I was feeling lazy.

Like, oatmeal for dinner lazy.

That’s ok, right?

I did win at ping pong, and I’m totally going to believe that I won legitimately, and that nobody let me win because it was my birthday.

That’s ok, right?

Let’s just pretend that I made these spring rolls for my birthday dinner.  And how about I promise to make the epic ice cream sandwiches again that I made for my birthday last year.  Deal?

Spring Rolls with Marinated Steak

Spring Roll Wrappers (we found these at the local health food store)
Quinoa, prepared according to package directions and allowed to cool slightly
Cucumber, sliced into matchsticks
Red Pepper, sliced into matchsticks
Onion, sliced into strips
Avocado, sliced very thinly
Cream Cheese (your favorite kind)
Steak, cut into strips, marinated in your favorite Asian style and seared
Reduced Sodium Soy Sauce

Start by soaking a wrapper in warm water for about 30 to 45 seconds
Carefully remove the wrapper to a plate. Spread a layer of cream cheese on the wrapper, followed by a scoop of Quinoa. Add the steak, and then the vegetables. Fold one side of the wrapper over, followed by the opposite side, and then roll the open ends. Like so:

This one folded over in the water, but as long as you’re careful, it’s pretty easy to flatten them out without ripping.



Nick likes to order his Spring Roll fillings differently. It all goes to the same place though 🙂







There are two methods for serving with soy sauce…Option A, serve soy sauce for people to dip:

Option B, take a bite and carefully pour the soy sauce directly into the roll:

Either way, you will want to make these immediately before serving, as they dry out pretty quickly. It’s fun to make these and let people eat them as the are done, or let everyone customize their own roll.

And because you don’t have to cook anything (except the steak), these are perfect summer food.

Have a lovely weekend!