Hey, what’s in your Lunchbox?
Summer is winding down and it’s almost time to hit the books! Just because the kids aren’t in that “brick and mortar” building called SCHOOL doesn’t mean you can’t pack them a delicious lunch to eat at home. I mean, we’re all trying to sustain a sense of normalcy during this pandemic. So let’s start my LUNCHBOX week off with a fresh and healthy recipe! I’ll call this one the CRUNCHBOX.
Fresh Vietnamese Spring Rolls
2 ounces vermicelli rice
1 1/2 tsp. toasted sesame oil
1/4 tsp. fine sea salt, plus more for seasoning
Pepper, for seasoning
1 cup butter lettuce, torn and ribs removed
1 bag tricolor Coleslaw (red and green cabbage slaw with carrots)
1 small cucumber, peeled and thinly sliced into strips
1/4 cup green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped
8 sheets rice paper (spring roll wrappers)
1 small jar sliced Jalapeños (optional)
Bring a large pot of water to boil and cook the noodles until al dente. Remove from heat. Drain and rinse under cool water and return them to the same pot. Toss the noodles with sesame oil and salt and set aside.
Combine the chopped green onion and cilantro in a small bowl and stir together.
Fill a shallow pan (a pie pan will work) with an inch of warm water.
Place one rice paper into the water for about 20-30 seconds. The sheet should be pliable but not floppy. Carefully remove from water and lay it flat on a clean plate.
Place a couple pieces of the butter lettuce in middle of rice paper followed by a small scoop of rice noodles, cabbage and carrots, cucumbers and jalapeños. Sprinkle with salt and pepper.
Fold the lower edge up over the fillings, rolling upward just until the filling is covered. Fold each side over and roll it up tightly (like a burrito). Serve spring rolls with peanut sauce. Add some vegetables and fruit in lunchbox!