peanut butter

Stupid Easy Summer Rolls with Spicy Peanut Sauce

summer rolls with spicy peanut sauce

If you get my Healthy Dish emails, you are well aware of the {overly dramatic} story of when I made summer rolls for the first time. And I have to tell you, I've made them at least three times since! In case you missed it, the basic gist of the story was... For some reason I always thought they were way harder than they actually are.

In reality, they are stupid easy - hence the title of this post - and a new favorite summer dinner in a hurry. Plus, once you have the rice paper on hand, you can throw these together with any fillings that you need to use up, super fast. I might even get really adventurous and try using fruit as the filling.

As a bonus, the peanut sauce is a combination of pantry staples that is worthy of being eaten straight from the spoon (not that I would know). The leftovers would also make a fab addition to some soba noodles!

Did I mention that these are also an amazing vehicle for all of your fresh summer vegetables? To add a fun twist you could use julienned radish, cucumber, zucchini and cilantro all straight from the garden if you wanted. Customize the protein or leave it out completely to make these vegan.  Regardless of what variation you choose, the next time you have friends over, I think you should set these beauties out as an appetizer for something a little bit more creative than the standard chip bowl. Or better yet, set out all of the toppings and let everyone build their own. 


Stupid Easy Summer Rolls with Spicy Peanut Sauce

Author: Leanne Ray, MS, RDN
Yield: Serves 2 for an entree, 4 for appetizers | Prep time: 15 minutes 

Ingredients

  • 1/3 cup creamy peanut butter

  • 2 Tbsp warm water (you might need more if your peanut butter is thick)

  • 2 Tbsp soy sauce

  • 2 Tbsp rice vinegar

  • 1 tsp ginger paste (could also use fresh grated ginger)

  • 1 tsp hot chile sauce (like Sriracha)

  • 1 tsp brown sugar

  • 10 rice paper wrappers (mine were 6" in diameter)

  • 3 pieces of leaf lettuce

  • 2 small carrots, peeled and chopped into matchsticks

  • 1/2 avocado, peel removed and sliced thin

  • 8 oz pre-cooked shrimp, tails removed and cut in half lengthwise

  • Basil leaves

  • Mint leaves

Instructions

  1. Add peanut butter through brown sugar in a mason jar and shake until well combined. Set sauce aside.

  2. Fill a shallow bowl with water (for dipping the rice paper), then build an assembly line with all of the other summer roll ingredients.

  3. Dip rice paper in water for about five seconds, then layer the ingredients in a line just below the center of the wrap (being careful not to overfill). Fold over the top (away from you), fold in the sides, then roll up like a burrito and place on a cutting board or plate seam side down. You can drape a wet paper towel over the top to keep the rolls moist while you finish building the entire batch, but as long as you eat them right away I don't think it's necessary.

  4. To serve, arrange the rolls on a serving platter with the peanut sauce.


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Peanut Butter Banana Chocolate Chip Muffins

I always say I'm not a baker, but I can make a mean muffin. Case in point, these peanut butter banana and chocolate chip beauties I whipped up yesterday.

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If there's time for me to make a homemade snack of some sort, it's telling that I probably had a nice and relaxing Sunday. I would rather eat something like this over a store-bought bar 100 times over. And yes, sometimes the pre-packaged stuff is a total lifesaver but from a satisfaction perspective I think these rule. And, when I control what goes in, I always try to cram in as much healthy stuff as I can so they are more "fiber" and less "cake for breakfast". But hey, if you want to eat cake for breakfast, you go!

These particular muffins were inspired by one of my favorite banana bread recipes via MyRecipes.com. It's a peanut butter laden version that has crushed peanuts in the batter and a peanut butter glaze that gets drizzled on at the end (my dream recipe?). I love the way it calls for using Greek Yogurt, flax and nut butter which sets it apart from other banana bread recipes I've tried. If making for a special event like brunch with friends, you can add the glaze but the bread itself is great and can stand alone too. 

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As I mentioned above, when prepping something for snacks and/or breakfast throughout the week, I usually make some substitutions for a more nutrient-dense and filling end product. Basically I need something that's going to hold me over for more than an hour at work. On a side note, I always have a ridiculous amount of overripe bananas in my freezer that need to be used, so recipes like this can somewhat help with that. 

Since muffins are portable, don't require slicing in the morning (how is it possible that so many crumbs come off of one loaf, btw) and also take less time to bake, I almost always opt for baking muffins over a loaf. Even better if you have the little paper cups to line the pan which cuts down on clean up time. I thought I had some, but actually only had four left so had to opt for the more "rustic" look with these. 

Anyways I think they turned out really delicious and also came together fast. They are best eaten within two days so I always freeze half for later and then we can pull them out and warm them up for a quick breakfast on the go along with some protein and fruit later. They are the perfect combo of hearty and sweet and I can already picture how well they will pair with an iced coffee.

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Peanut Butter Banana Chocolate Chip Muffins

Yield: 12 Muffins

Prep Time: 15 minutes, Cook Time: 20 minutes

Ingredients

  • 3 small very ripe (preferably brown) bananas

  • 1/3 c plain Greek yogurt (I used Fage 2%)

  • 1/3 c crunchy natural peanut butter

  • 3 T unsalted butter, melted and slightly cooled

  • 2 eggs

  • 1/2 c brown sugar

  • 1 c white whole wheat flour

  • 1/2 c old fashioned rolled oats

  • 1/4 c ground flax seed

  • 3/4 tsp baking soda

  • 1/2 tsp table salt

  • 1/2 tsp cinnamon

  • 1/8 tsp allspice (optional)

  • 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees

2. Add bananas through brown sugar to a large bowl and mix well (or use a stand-up mixer)

3. In a separate bowl, mix flour through allspice. Add flour mixture to wet ingredients in three batches until just combined (over-mixing can cause a "gummy" muffin texture so as soon as the flour is incorporated - lay off the mixing!).

4. Fold in chocolate chips and divide the batter into 12 greased (or lined) muffin cups.

5. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean (mine took 20 minutes so I'm giving a range here in case temperatures vary). Remove from the oven and let rest in the pan for 2-3 minutes. Transfer muffins to a cooling rack and let them come to room temp before storing in an airtight container or gallon size zip top bag. Eat within two days or freeze. 

Modified from: http://www.myrecipes.com/recipe/peanut-butter-banana-bread 

Let me know if you give these a try! Tag me at @LeanneRayRDN on Instagram and use the hashtag #SpiceUpYourCookingGame so I can see your masterpiece.