Alright, I have a confession. Are you guys ready for it? I splurged…big time. I purchased my first, official pair of running shoes! I tried to play it cool and wear my Nike Outlet and Nordstrom Rack Nikes while training for my first marathon. I tried to convince myself that I did not need to walk into the new Brooks store (conveniently located off the running path…hello marketing genius). But this Sunday, after a trip to the Fremont Sunday Market and Fremont Brewery (oops) I did the deed.
And I do not regret my decision one bit! The sales associate was awesome and analyzed my gait and provided me with a few options. I am so excited to continue my marathon training with my new shoes. Also, SHOUT OUT to all the Boston Marathon Participants out there. You are my inspiration. Don’t worry seasoned vets, I will test drive my new kicks before I run my 17 mile long run on Saturday. Mentally already exhausted. But I get such a thrill running, especially with all the PNW beauty, that my running days are my favorite work out days :)
Another healthy obsession of mine is Thai food. Seriously, Thai recipes seem overwhelming, but really they require you to have the same key spices/ingredients on hand and then it all comes down to the balance of flavors. Spring rolls are a great recipe to have in your culinary tool box for entertaining, using up veggies, or quick meals. Honestly, you can combine a variety of proteins or veggies and if you dip it in peanut sauce…it’s going to taste AMAZING. Hello happy taste buds and belly. I decided to use spinach and quinoa in this variation since I had both on hand in the fridge. But next time who knows what I’ll find in the kitchen and in my spring roll.
Let me know what you love to put in your spring rolls and what your favorite running shoes are?!?!
Prep time: 40 minutes
Cook time: 5 minutes
Servings: 8 rolls
For the shrimp:
24 large shrimp, peeled
1 t brown sugar
1 t chili paste
1 t sesame oil
1/2 t fish sauce
For the spring rolls:
8 medium-size spring roll wrappers
1 C cooked red quinoa
1 red bell pepper, thinly sliced
1 large carrot, thinly sliced
2 C baby spinach
1/3 C fresh cilantro leaves (alternatively use thai basil)
For the peanut dipping sauce
1/4 C creamy peanut butter
1 T coconut cream (alternatively use 2 T light coconut milk in place of coconut cream and water)
2 T water
1 t brown sugar (if desiring sweeter sauce)
1 t fish sauce (alternatively use soy sauce)
2 t chili paste (use less if sensitive to spice)
1/2 t sesame oil
- Place all ingredients for the shrimp marinade in a mixing bowl and coat shrimp. Allow to marinade for at least 30 minutes in the refrigerator.
- While the shrimp is marinating, prepare the veggies, and cook quinoa according to package instructions. Set veggies aside and allow quinoa to cool. (Note: I prepare quinoa in a large batch for the week and keep it refrigerated for later use)
- In a microwave safe dish, combine ingredients for peanut dipping sauce and microwave for 30 seconds. Whisk until well-incorporated. Taste and adjust seasoning as desired. Set aside. (Note: For a thicker dipping sauce, use 1 tbsp water; for a thinner sauce use 2 tbsp water)
- Heat a skillet over medium-high heat and coat with non-stick cooking spray. Cook shrimp 2 minutes per side, until pink. Remove from heat.
- Pour simmering water into a large pan or bowl. Place the spring roll wrapper in the water and rotate until moistened. Lay the wrapper on a damp, clean work surface.
- In the center of the spring roll wrapper layer spinach, quinoa, carrots, red bell peppers, shrimp, and cilantro. Roll up like a burrito, tucking ends in, and set aside. Repeat step 5 and 6 for remaining 7 spring rolls. (Note: I used 3 shrimp per spring roll)
- Serve spring rolls with peanut dipping sauce. Store extra spring rolls in an air tight container in the refrigerator.