I left the house this morning with my girls thinking I would be making a lovely savory onion tart with a brown rice crust for dinner. When we got home at 4:30, It was around 80 degrees F. outside and about 95 degrees F. inside. There was no way I was cooking anything in the oven today.
We live in a home with three floors, built in 1914. We do not have air conditioning, and only have one fan on the ceiling in our living room. When the outside heats up, the inside really heats up and the oven and anything else that contributes to a “hot house” is pretty much off limits, unless it is a food emergency.
What on earth is a food emergency, you ask. If I am craving ooey gooey chocolate brownies, or my favorite chocolate chip cookies, or my second favorite chocolate chip cookies. Anyway, sadly today did not constitute a food emergency.
As I was sitting in the shade watching my girls play in their pool with water buckets, I was thinking about salads and raw vegetables. At 6pm when I went inside, I looked through our pantry and stumbled upon an unopened package of rice paper wrappers.
As far back as I can remember, spring rolls have been my favorite appetizer to eat, out at a Thai, Vietnamese or Chinese restaurant.
About once or twice a month I make these inspired vegetarian wraps with a light dipping sauce for my girls and Dominic for a quick lunch.
It was a perfect dinner choice for today’s heat, so I got started right away prepping my veggies and tofu and within a half hour we were enjoying vegetarian rice paper wraps.
If you are a meat lover, these wraps lend well to leftover meats if you have them. Feel free to add thinly sliced steak, chicken, and pork, for added meaty deliciousness.
|Vegetarian Rice Paper Wraps|
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