Here is our take on fresh and easy spring rolls good for any time of day. The spring rolls paired with the peanut sauce is absolutely delicious and you can’t even tell you’re eating raw vegetables. It’s like a fresh salad in your mouth, but good.
Don’t be afraid to experiment with different protein options or vegetables, especially if you don’t have all of the ingredients in your fridge. Just improvise, if you don’t already have something, substitute it! Make sure to tag us on all our channels with how your spring rolls turn out. And check out all our other recipes here.
The Spring Rolls
rice vermicelli noodles
red, yellow, orange peppers
optional protein: shrimp, tofu
optional vegetables: fresh greens, carrots
The Peanut Sauce
2 1/2 tbsp soy sauce
1 tbsp maple syrup
1/3 tbsp sesame seed oil
1/3 tbsp vinegar
2-3 tbsp of sesame seeds
2-3 tbsp of peanut/almond butter
optional: add crushed peanuts to the top!
Cut vegetables into thin strips.
Boil noodles for about 3-5 minutes.
Set noodles aside in a bowl and let them cool.
Dip rice paper evenly in water and assemble spring rolls.
Here at the Texas Tasty, we’re always posting new recipes for our readers to take inspiration from. As the summer heat steadily approaches, we’re giving you a quick, easy, and healthy margarita recipe. It’s a margarita that’s sweet without any added sugar and keeps things organic. After all, if you can beat the heat in a fun and healthy way, that’s a win in anyone’s book.
If you’re new to Indian cuisine and don’t know where to start, you should definitely try making this tikka masala! The pre-made sauce used in this recipe makes learning the flavor notes easier. You can also add in additional spices to suit your taste!
4 lb boneless chicken breast
1 ½ heads of garlic
1 ½ cup plain yogurt
1 jar Mayura Cuisine Organic Tikka Masala Sauce (18 oz)
2 ½ cups chicken stock
2 cups of rice
1 tbsp cayenne pepper
1 tbsp chili flakes
1 cup broccoli
Peel 1 ½ heads of garlic.
Smush each garlic clove with the side of the knife and mince.
Add the minced garlic into a large bowl. Continue this step with the rest of the garlic cloves.
Add 1 ½ cup plain yogurt into the large bowl.
Add 1 tbsp of cayenne pepper and 1 tbsp of chili flakes into the large bowl.
Mix the ingredients in the large bowl until combined. This will be the marinade for the chicken.
Slice the chicken breasts into bite-size pieces. Add them into the large bowl and mix until the chicken is covered with the marinade.
Place the chicken in the fridge and let it marinate for 1 hour.
While the chicken is marinating, add 2 cups of rice and 21/2 cups of chicken stock into the rice cooker. Press the start button and let it cook.
After the chicken is done marinating, take it out of the fridge and arrange the chicken evenly on a lined sheet tray.
Set the oven to broil (high). Place the tray of chicken into the oven for 10 minutes or until black spots begin to appear.
Take the tray out of the oven and move the chicken into a large pan. Open the jar of Mayura Cuisine Organic Tikka Masala Sauce and pour it into the pan. Turn the stove to medium-high heat.
Stir the chicken around until the chunks are submerged in the sauce and let it simmer for 15 minutes or until the chicken is cooked through.
Blanch the broccoli in boiling water under tender.
Plate the rice, broccoli, and chicken tikka masala. Enjoy!
In 2016, Kylie Jenner revealed how she makes her signature ramen noodles on Snapchat. Although it’s simple, many people have gone crazy over it and said it’s surprisingly really good! The best part is that it’s super easy with just a few ingredients and it’s quick.
1 pack of ramen noodles (we used Top Ramen)
Ramen seasoning packet
Butter (about 1 tbls)
Boil water in a pot
Cook instant noodles in boiling water
When noodles are half cooked, remove half of the water
Blend 1 tablespoon olive oil, ginger, lemongrass, gochujang, sambal, fish sauce, and ¼ cup of chicken broth together until smooth. Set aside.
Slice chicken breasts into bite size strips. Season with salt. Bring large stock pot to medium heat with the remaining 1 tablespoon olive oil. Sear chicken strips until golden on the outside but not fully cooked. Add reserved ginger chili puree and cook for 2 minutes. Slowly pour in remining chicken broth. Simmer for 10 minutes. Stir in mushrooms and coconut milk. Let simmer until the mushrooms are soft, about 5 minutes. Add in the shrimp. Let simmer until shrimp are no longer translucent, about 5 minutes. Season with lime juice.
Mince a 1/3 of the bunch of cilantro and stir in after soup has been removed from the heat.
Cook rice noodles according to package directions.
Add rice noodles to a bowl and then ladle in the soup. Garnish with cilantro and lime wedge.