As a kid I had lots of energy and was never quite able to slow down or stop moving- those who know me will say not much has changed in the last 20 years. Dinner was particularly difficult. Our family always sat down to eat together and I was usually so excited and energy-filled that I spent more time chatting away about my day, getting so involved in stories that I would be up out of my chair demonstrating things, than actually eating. At some point this actually became somewhat of a problem because living in a family with two older brothers – if you didn’t eat quick, you didn’t eat at all!
Filled with energy, I fondly remember the meals we got to assemble at the table. Often, my mom and dad would prep different ingredients and toppings for burritos or tacos and then we would each make our own. I enjoyed these dinners, funneling my energy into putting together creative combinations of toppings. It seemed like a dream come true, getting to play with my food and assemble the meal exactly how I wanted it.
Today, DIY meals are still some of my faves. Prepping a lot of ingredients and then allowing each person to make their own wrap, taco, or roll is a great way to have an interactive dinner party. Sushi tacos are one of those meals we like to bust out for fun dinners with friends – see recipe here.
Another DIY meal that is sure to please? Fresh spring rolls! Stuffed with your protein of choice, crunch veggies, and fragrant herbs, dipped in heavenly peanut sauce – these will impress guests OR can make a quick and healthy weeknight meal.
Fresh Spring Rolls
- Rice paper wrappers (available in most grocery stores with other Asian cuisine ingredients)
- Tofu (Or protein of choice – ex: shrimp)
- Vermicelli noodles
- Cucumber, cut into thin spears
- Carrot, cut into thin spears
- 1 tbsp Natural Peanut Butter
- 1 tbsp Soy Sauce
- 1 tsp Hoisin Sauce
- Pinch of sugar
- Juice of 1/2 lime
- 1/2 tsp Sambal Chili Paste
- 1 tbsp water
- Put vermicelli noodles in a pot or bowl. Pour boiling water on top and let soak for 8-10 minutes, until soft but not goopy. Drain and cut with scissors a few times, so the noodles are not too long.
- Prepare tofu by cutting it into small rectangles and pan frying them on each side until they’re lightly browned! Set aside. (If not using tofu, prep your protein of choice as desired.)
- Mix up the sauce by combining peanut butter, soy sauce, hoisin sauce, sugar, lime juice, chili paste, and water together. Taste and add more of whichever ingredient you like the most. It should be nutty, tangy, and a little sweet! Add sesame seeds if you want 🙂
- Put hot water in a shallow bowl or pan and place on the table, along with all of your prepared toppings – including herbs, veggies and sauces!
- When ready to eat, soak rice wrappers one at a time in the hot water, dipping it on one side and then the other – careful not to leave them soaking for a long time. Once the wrapper has started to soften but is still holding together, place it flat on a plate.
- Load with your toppings, but be careful not to over stuff it or the wrapper will break! Tuck in the ends and then roll like a burrito, pulling it tight so it sticks together and makes a dense wrap.
- Make a bunch at the beginning of the meal and chow down without interruption, or make wraps one at a time as you eat them. We love making them one at a time – creates a fun dinner activity that is interactive and lets you play with your food!