spring roll wrappers


anonymous asked:

heyo can i have a headcanon about how eating habits of class 1-A? (if class 1-A is too much people just do some of ur faves!)

Class 1A Weird Food Habits:

Kaminari: “I sometimes eat cookies with ketchup. I did it because of a dare in first grade and stuck with it ever since.”

Kirishima: “I like to spread peanut butter on my eggs then, proceed to lick the peanut butter from the roof of my mouth.”

Tokoyami: “I eat the crunchy bits off popcorn first and then leave the fluffy ‘melt in your mouth’ bits in a separate bowl so that I can eat them last.”

Sero: “Whenever I open a can of baked beans I ‘drink’ a mouthful of them cold.”

Midoriya: “I like eating a cold hotdog before I go to bed at night. I also nibble the skin off first then eat the skinless hotdog. I have no regrets.”

Bakugou: “I can drink hot sauce right out the bottle.”

Koda: “I always put walnuts and peaches in my ice cream.”

Jiro: “I like eating raw spring roll wrappers. Elastic and chewy. I’ve liked it since I was a kid and have on occasion bought spring roll wrappers to snack on.

Ojiro: “Cheese doritos dipped in milk, then suck the cheese milk off the chip and eat the naked chip. Delicious.”

Shoji: “I once tried dipping my pizza in jelly. It’s not as bad as you think.”

Ashido: “I eat raw lemons with a butt load of salt.”

Yaoyorozu: “I always save the croutons in my salad for last.”

Uraraka: “I peel and eat the crust off Chicken McNuggets before eating the actual chicken.”

Sato: “Donut grilled cheese…”

Todoroki: “I like mixing random cereals together to see if they taste good. They usually do.”

Iida: “I microwave peanut butter for 30 seconds in a mug and then I put about a half cup of almonds in it and mix it up and eat it. It’s delicious, when the peanut butter melts a bit it’s all warm and liquid-y and it’s actually a good source of protein.”

Hagakure: “I like putting nacho cheese Doritos on my sandwiches. I have my own personal bag of Doritos just for sandwiches.”

Asui: “I like to eat popcorn with chopsticks so that my fingers don’t get dirty”

Aoyama: “Sometimes I have steak and salad for breakfast, washed down with a strawberry milkshake. Best way to start the day if you ask me.”

Edit: oh fucks, I read that all wrong… My apologies fam, please don’t kill me;-;

Decided to try a lower carb option for my mozzarella sticks! I’ve been stricken with my carbs and the spring roll wrappers I use aren’t low enough for my liking. This worked out to less than 1 carb per mozz stick! That’s much better!

*8 String Cheeses, Cut In Half (Polly-O is zero carbs)
*2 Eggs, Beaten
*1 Cup Parmesan Cheese (the powdered kind)
*1 Tablespoon Italian Seasoning
*1 Clove Garlic, Minced
*1Teaspoon Red Pepper Flakes (optional)

*Mix Parmesan cheese, Italian seasoning, red pepper flakes, and minced garlic in a medium bowl.
*Dip each string cheese into the egg mixture and then into the cheese mixture.
*Dip the string cheese in the egg mixture and roll it in the cheese crumbs again.
*Press the cheese crumbs into the cheese using your fingers. I then rolled them in my palms to make sure the coating was tight.
*Place the coated string cheese into the freezer for one hour. This helps hold the coating in place while it’s frying! I put mine on parchment paper in a small baking sheet.
*Pour about half a cup of oil into a frying pan, and let it get HOT.
*Place 4-5 string cheese halves into the pan.
*Cook until golden brown on all sides.
*If the crumb mixture falls off the string cheese, wait until the oil is hotter.
*Serve with a low carb Marinara or Tomato Sauce (Trader Joe’s Rustico is 3 carbs per ¼ Cup)

These were amazing. What I’ll do in the future is make a whole batch of them and just freeze them. Then I can pull them out when I want one or two. The coating process takes a while and this will break it down for the future!

I hope you enjoy and thanks for reading! Please send me your mozz sticks pictures!

Made these vegan fajita bites as we had company over. I also made vegan sliders and apple pie samosas but didn’t get the chance to snap a picture 😭(I will be sure to next time so I can jot down the recipe as it was all very improvised 😅)
It was al last minute so I had to rustle up canapés from what we had around to house 😂

1 old el'paso fajita kit (or equivalent)
2 bell peppers (I used a red and a yellow)
1 onion
Minced garlic ( I used 2 of the frozen blocks)
Vegan ‘chicken’ ( 300g. Vegan quorn fillets work well)
Vegan cheese
Spring roll wrappers ( wonton, dumpling cases would work fine too. They are in the frozen section. I got mine in Asda. If you get the large spring roll cases just cut into 4)

If using frozen quorn fillets microwave as instructed on the packet for 2 minutes cut into strips about the size of your pinky finger and set a side.

Dice onion and add to a lightly greased pan along with the garlic and sweat down until translucent.

While the onions cook down chop the peppers about the same size as the 'chicken’

Add the chicken and peppers into the pan and give a gentle mix careful not to break the pieces. Add the seasoning from the kit and cook while gently mixing ( I found a spatula the best for this)

Just before it is completely cooked add ½ -¾ of the salsa and again mix then turn of the heat and leave to cool.

Whilst the fajita mix cools cut the cheese into sticks about the size of the chicken and about a £1 in thickness.

If required cut the spring roll wrappers into 4

One the mix of cool place 1 pice of chicken, some of the peppers and a piece of cheese on top of one of the squares on the side closest to you. Wrap as you would a spring roll or burrito. Seal with a little water and repeat.
(Optional) spritz with a little spray oil.
Bake at about 190’ for 10-20 minutes or until crispy.
Serve with salsa and guacamole 🤘🤤😍

This was dinner from the other night. Red jasmine rice, frozen veggies, spring rolls filled with quinoa and a bag of stir-fry veg from Tesco, and the hottest dipping sauce!! Scotch bonnet papaya also from Tesco. 👌 We are trying to use up all of our random ingredients (like spring roll wrappers!) and we’re right on schedule. 😜 I’m actually planning out my meals for the next few days, writing them out and portioning things just to make sure we can use up as much of our food before we head to Spain. I plan on bringing a few leftovers with me, like dried goods (cocoa nibs, peanut butter powder), but the rest needs to be eaten! 😋 I think it’s time to start making dinner now, except Kuba’s fast asleep taking a nap. 😴😅 What are you having tonight??

With mixed mushroom, coriander and chili

Ingredients: (makes 6 small rolls / serves 2)
2 cups mixed mushrooms
1 small red chilli
1 inch fresh ginger
1 tsp tamari or liquid aminos
½ packet of vermicelli noodles
6 small spring roll rice wrappers 

1. Chop mushrooms lengthwise, finely chop chilli, ginger & coriander.
2. Heat a non stock pan on medium heat, add chilli, ginger & mushrooms
3. Add a dash at a time of either tamari or liquid aminos and sautee until tender
4. Cook vermicelli noodles as per packet instructions
5. Using a large bowl or a saucepan of warm water, place one sheet in for approx 15 seconds or until just soft, remove and lay on a chopping board.
4. Arrange a row of fresh coriander leaves along the centre of the rice paper, follow with the mushrooms and rice noodles, making sure to leave the top and bottom free
5. Fold ends in and roll up firmly to enclose filling and repeat with remaining rice paper and filling

Serve immediately

At F&W headquarters, doughy, white sandwich bread is good for one thing—and it’s not sandwiches. In this week’s Mad Genius Tips video, F&W Test Kitchen magician Justin Chapple reveals how to make crispy, fried spring rolls using flattened pieces of white bread in place of spring roll wrappers. It’s quick, super-easy and it will help make room in your breadbox for better bread. Watch more Mad Genius Tips videos.

Lunch for March 17, 2016

“Wait For It” is easily one of my favorite songs from Hamilton, so it seemed a natural thing to use for a Burr-themed lunch.

Burr himself is made from cheese, sliced ham colored with food coloring, and nori. The “wait for it” is written with edible marker on a spring roll wrapper and placed on cheese. The whole assembly is placed on pad thai made from leftover rice noodles, egg, and carrots.

Blueberries and green pepper slices round out the menu with some more veggie material. 

The rest of my Hamilton lunches can be found here.

One of the best places to shop if you’re vegan and poor is at an Asian market. Most medium to large towns have them, but I’ve seen some in small towns throughout the country as well. We have about four Asian markets in my town; one Korean, one Japanese, one Thai, and one combo generic Asian/European. I usually go to the Korean one because it’s closest to me.

Every one I’ve ever been to has been a treasure trove of delightful foods that are vegan by default. Giant bags of frozen kimchi gyoza, udon noodles, konnyaku, the cheapest tofu in town, spring roll wrappers, shiitake mushrooms, dry tofu (good for sandwiches; cheaper than tofurkey!), every kind of sea vegetable you can imagine, enoki mushrooms, steam buns, super cheap rice, lentils, and beans, and every spice and sauce you can think to put on food! They even have a plethora of mock meats styled after chicken, pork, duck, and abalone, but these can be as expensive as $1.95 a can, so we use them sparingly (much better to just make your own anyway). And if you’re into vegan junk food, you might get lucky at your own local store and find bags of tofu jerky for only 98 cents! We get this awesome snack every time we go. So cheap and so good!

One of my favorite foods is spring rolls, and you can get a package of like 30 spring roll wrappers for about a dollar and a half, so I get several packages at a time. These can be filled with literally anything (as long as it’s not too moist; it might tear the wrapper). I have even made little crunchy burritos out of them! So, if you’re trying to figure out what to do with all those cheap veggies and beans you have, try them this way.

Just remember to read the English tag on each product carefully (unless you can read in the language that’s actually on the package) to make sure all ingredients are vegan. Some things will have bonito, which I first made the mistake of thinking was seaweed, but it’s actually a type of fish!

Last night, we had a spicy udon noodle soup with konnyaku and tofu. Overall, the meal probably came up to about $5 and fed two people (the udon noodles cost about $4.95 with 5 servings and we used 2, and the tofu and konnyaku are both about $2 per package, and we used half of each, plus spices). Unfortunately, we also had tequila, so I forgot to take a pic!

Recipe of the Day: Shrimp Spring Rolls        
Munching on crunchy spring rolls is that much more gratifying when you make them yourself. Fold and roll shrimp and veggies inside spring roll pastry wrappers, then fry the rolls until golden. Serve them on a tray at your next bash, and be sure to include homemade sweet-and-spicy sauce.

New Year’s Day

Since my art is utter trash, at least a short story to contribute to the MikaYuu tag. Happy New Year! :3

SUMMARY: Yuu and Mika decide to invite their friends over for New Year’s Day. MikaYuu. Fluff. Oneshot.

Word Count: 1,780

“So, what will we cook for tonight?” Mika questioned, while serving Yuu a cup of warm strawberry tea. It was the 1st January, the beginning of the upcoming year still packed with a lot of exciting memories waited to be made. Mika wasn’t really that excited about it, since if you know you have an eternal life, why bother. Though Yuu seemed really happy and that made the blonde vampire happy as well.

Keep reading


Thai rice wrapper spring rolls filled with finely julienned vegetables and prawns and served with a sweet chilli, soy and lemon dipping sauce. They were a bit unsubstantial for the Lovely Man, so he had a hard boiled egg too :)

Fresh Spring Rolls With Fried Tofu

This recipe is for a batch of delicious fresh spring rolls. It is somewhat labor intensive, but can be done in steps that you can do throughout the day. This is a great dish to serve for company and suits many people’s dietary needs.

It is easiest to make with two people working together while the rolls are being wrapped. This is one of the fanciest and highest-spoon things that I make, but it is terrifically good and many steps can be accomplished while sitting in one spot.

I use falafel mix or falafels in many kinds of foods, and they work wonderfully. You can also make the falafel mix according to the package directions and then cake the falafel batter onto the tofu, which is very delicious, but messy and more labor-intensive.


  • Gluten-free Vegan Falafel Mix (Authentic Foods, Orgran Gluten Free)
  • Extra firm tofu
  • Cooking oil (without animal products)
  • Rice wrappers/Spring Roll Wrappers (in the Asian Foods section, typically, or at an Asian grocery)
  • Shredded bagged carrots
  • Cucumber
  • Avocado
  • Lettuce
  • Peanut butter or almond butter
  • Sriracha
  • Coconut milk
  • Pan or baking dish that is at least as large as unfolded rice wrapper
  • Frying pan or electric hotplate/griddle
  • Clean kitchen towels


Frying the Tofu

  1. Cut the tofu into thick strips.
  2. Making sure the strips are a bit damp, roll them in falafel mix.
  3. Heat oil in a pan or electric griddle and fry the strips til they are golden brown and crispy looking.
  4. Remove them from the heat and set them aside.

Getting the Vegetables Ready

  1. Slice the avocado into strips (as much as it’s possible to do.)
  2. Peel the cucumber and slice it into strips 3-4 inches long (8-10 cm).
  3. Cut or tear up the lettuce.
  4. Slice any other vegetables you want to use.

Making the Dipping Sauce*

  1. Combine peanut butter or almond butter, sriracha, and coconut milk until you reach a sauce-like consistency and a taste and spiciness that you like. The mix will be mostly coconut milk.
  2. Alternately, you can simply use Tamari or gluten-free soy sauce (Kikkoman Gluten-free or San-J Gluten Free for example) as a dipping sauce, or make up your own sauce.
  3. Set aside.

Wrap Them Up!

  1. Bring a pot of water to a low boil, or heat water in the microwave to a boil.
  2. Pour the very hot water into a pan that is wide enough to accommodate the rice wrappers.
  3. Place a clean, lint-free towel down on the counter, and have a few others handy.
  4. Pour a little hot water into the pan, about ¼ inch deep or so.
  5. Place a rice wrapper in the hot water until it softens (a few seconds) then remove it and put it on the clean towel.
  6. Blot dry with the other towel and pass to your partner to place all the chopped veggies and fried tofu strips in! It should feel pleasantly sticky but not be wet.
  7. Your cooking partner can then wrap the ingredients in the sticky rice wrapper. They should roll them up and tuck in the ends.
  8. Refresh the hot water as needed; when it gets too cool you will notice that it stops working.
  9. Repeat until you’ve wrapped up all your ingredients.
  10. Serve with dipping sauce and enjoy.

*For a low-sodium version of this meal, use a low-sodium peanut butter, hot sauce, and/or tamari or soy sauce.


It may seem a bit early for spring rolls to some but here in Texas it feels as if Spring has made an early entrance. As much as I love a good nip of winter I can’t say that I am not enjoying these 70 degree days and long hours of sunshine. I only wish that I had a bit more time to get out and enjoy it. 

My husband and I are entering a short season of complete chaos with our schedules so I am trying to stock up on some easy recipes that are not only a breeze to make but will also be good for lunch on the go. These spring rolls have been some of my favorite. They offer a nice burst of freshness, flavor and energy when the day starts to take its wear. 

Black Bean & Mango Spring Rolls + Spicy Peanut Sauce

  • 8-10 rice paper spring roll wrappers, ( I found mine at Whole Foods)
  • 2 cups of carrots, shredded
  • ½ cup of cilantro, washed and de stemmed 
  • 1 mango, diced
  • 1 ½ cups of cooked black beans
  •  1 ½ tbsp of peanut butter or almond butter
  • 2 tsp of sriracha 
  • 1 tsp of honey
  • ½ tbsp of toasted sesame oil
  • a pinch of salt to taste


  1.  In a small saucepan over low heat, stir together the peanut butter, sriracha, honey and sesame oil until uniform.  Adjust sweetness and spiciness to your liking. Add a pinch or two of salt to taste. 
  2. Stir black beans into the peanut sauce then set aside until spring roll assembly.
  3. Prepare your workstation by laying out all of your ingredients, a damp dish towel, and a large bowl filled with warm water. 
  4. To assemble spring rolls: Working with one roll at a time, place one rice paper into the bowl of warm water, not allowing it to curl up on itself and hold it there for about 30 sec-1 minute or until it is soft. 
  5. Carefully lay the soft rice paper out on a damp dish towel. 
  6.  Layer a few pinches of cilantro down the middle of the rice paper. Next layer a small handful of carrots on top of that then 2-3tbsp of the bean mixture. Top off with with some diced mango. 
  7. Fold the top and bottom ends over the filling, tuck the right flap over towards the left side then snuggly roll and secure the left flap on top of the right flap. ( pictured above)
  8. Repeat steps 4-7 until you are out of ingredients.
  9. Store in an air tight container if needed. Enjoy!

triskataria  asked:

HI! absolutely in love with your tumblr. 💕 Avocados. i have too many of them, they are getting soft, and id like to know if you had any idea what to do with them. when i made a smoothie, it came out like baby food. I hear they are great in chocolate desserts. any help would be appreciated! xo

Hi! Thank you :)

These are some I’ve previously posted: 

Vegan Avocado Chocolate Cake , Vegan Chocolate Avocado Cookies

Avocado Chocolate Dessert

Or these look pretty good too: 

Vegan Chocolate Raspberry CakesChocolate Avocado Truffles &

Triple Chocolate Avocado Vegan Cupcakes

I also made this delicious recipe recently called ‘El Paso Egg Rolls’ where you basically mix together cooked brown rice, corn, scallions, black beans, jalapenos, cilantro, 2 mashed avocadoes, plus some salt & pepper, dried cumin & oregano. Then you get some vegan spring rolls wrappers and place some of the mixture in the corner, and wrap it up like a cigar. Do this until all your mixture is used up. And then you can either shallow fry or bake the cigars until golden (spray with oil if baking). Serve them with a vegan chilli mayo!