Last week, I had the privilege to share a healthy yet festive dish on the Good Morning Girls show on TV5. I whipped up this recipe and it is fab! It’s super easy, quick to assemble, and healthy without tasting like it is. You can add any vegetables you have on hand – the key is to use different colored ones for maximum antioxidant, nutrient, and presentation impact.
These rolls get robust flavors from fresh herbs and the sauce itself. Try making these for a healthy weekday lunch or for your next holiday potluck. Feel free to play around with the filling – why not try grated fresh beets? You can grate the carrot, too. Add strips of pan-seared tofu or chopped toasted peanuts for protein, or sautéed mushrooms for more savory goodness.
You can find Vietnamese rice paper in most grocery stores. My neighborhood supermarket carries them in the taco shell section. I like these better than regular lumpia wrappers because they’re gluten free, keep for months in the pantry, and don’t tear easily. I love adding mango to these rolls – it marries well with fresh vegetables and the sauce.
And, the rice paper really shows off the pretty colorful vegetables inside
So remember a few months ago I mentioned that I was going to guest at Green Living and cook an awesome dish? And yes, I declared the episode was supposed to come out mid-August but it actually ended up coming out yesterday as the second season’s first episode.
If you didn’t catch yesterday’s airing and today’s replay, check it out on Saturday at 8:30pm and Sunday at 10:30am and 9:00pm. Channel ANC!
And if you thought the dish I cooked in that episode looked pretty good (because colorful = sexy and brown = drab), here is the recipe. Have a go at it, lay on as much vegetables as you can muster, and let me know what you think!
You’ve probably had your own fair share of grotesque vegetables — vegetables steamed, blanched or boiled to flavorless oblivion, sometimes sauteed in grease and some bits of animal protein, often discolored from overcooking.
The humble string bean (also known as the green bean and locally, baguio bean) is almost always the sad victim of under- or overcooking. I quite frankly detest steamed or blanched string beans because they’re just so boring. Eating blanched string beans feels like a chore. This is why people generally and Filipinos specifically do not eat enough vegetables.
String beans are one of my favorite vegetables. They’re dirt cheap and easy to cook to coax out their inner awesomeness. If you’ve got a party and want to serve your guests a non-salad vegetable, string beans are the way to go.