Fresh veggie spring rolls

2019 has been good so far, I have started working out 5-6 days a week and eating low carb/lazy keto most of the days. I do have cheat meal at least once a week. Sometimes I feel like it becomes like cheat meal 2-3 times a week but the goal is to be good m-sat and have cheat meal on Sunday. We just moved to new city/new home so it’s been hectic trying to unpack/renovate/adjust to the new city/looking for jobs..

My kiddo has started school and adjusting very well. Which leaves me with plenty of time in the morning to do things in the house and experiment new low carb dishes.

Starting low carb diet has its own struggles, since my husband and kiddo eats normal food and I am the only one whose adapting to this low carb diet. That means cooking 2 different meals. At times it gets hectic but meal prepping has been helping me a lot.

Fresh veggie spring rolls have saved my life. They are quick, easy to make and quite filling. If you get bored of eating same old salads, then this dish is for you! At times I make them in the morning and eat them whenever I get hungry. It’s healthier option compare to chips or other junk foods.

You can also make these at night for next day lunches. The filling options are endless, basic idea is to fill everything that you like and it’s available in your fridge! I usually go for veggies, healthier fats, eggs, tofu, paneer, cheeses.. anything really. If you eat meat or seafood, that also can be added with veggies. Add whatever you feel like eating or available at the time.

I love eating these fresh veggie spring rolls with sriracha ranch or spicy almond/peanut butter sauce. I will provide you recipe for the almond butter sauce that I make. I don’t really cook or bring peanuts in the house due to my kiddos allergies.


1 rice paper wrapper (any brand)

1 cup shredded lettuce

1/2 cup shredded purple cabbage

1/3 cup shredded carrots

1 avocado sliced

2 cucumbers sliced

1 tbsp Barney almond butter

1 tbsp Huy Fong Chili Garlic Sauce (adjust to your comfort level)

1/2 tbsp pyure stevia or 1 tbsp of honey

1 tsp soy sauce

Hot water to soak in rice paper


Before making fresh veggie spring rolls, you want to have all the prep ready. Shred all your veggies and keep them aside. I had shredded/sliced all the veggies listed above and kept on the side until I was ready to make rolls.

You can also make the sauce ahead of time if you want. I am trying to make the sauce very low glycemic index (lazy keto way) so I am using pyure stevia. If you aren’t following any specific diet then you can add 1tbsp of honey instead.

To make the sauce add your almond butter or peanut butter, chili garlic sauce, honey or pyure stevia, soy sauce, and little bit of water. Mix thoroughly until it’s uniform and there your sauce is ready!

Now moving on to making fresh veggie spring rolls. Fill a bowl with hot water and keep it on the side along with all your stuffing prep. When you are ready, soak the rice paper in the hot water until it’s soft. Usually takes around 20-30 seconds. Once it’s soft, take it out and lay it on flat surface. Then right in the middle of the circle, add all your stuffing (veggies). Wrap bottom of the rice paper over the filling; fold in the sides. Continue rolling firmly to enclose the filling. Place roll, seam down on a plate. Continue with remaining wrappers. Can be refrigerated up to 3 hours (cover with damp paper towels.) Cut in half . Serve with spicy almond/peanut sauce.


Thai Veggie Fried Rice


I always loved Asian cuisine but after eating at Hot basil restaurant, I was addicted to Thai Fried Rice. I wanted to try to make the exact same recipe so I can enjoy at home whenever I felt like it. This is a dish that can be incorporated with a variety of flavors with lots of room for experimentation and adaptation. I have tailored this dish to suit the palates that my family likes.

You can experiment with variety of vegetables, eggs, pineapple or basil/mint. I typically use jasmine rice or sushi (sticky rice).  This recipe is very easy and quick to make. You can come home from work and make this dish from left over rice in minutes. If you have the sauces in stock, you can throw in some vegetables, stir fry in the wok and your rice is ready!


2-3 cups of cooked Jasmine rice

2 tbsp Olive oil

1 tbsp of Ginger paste

1 tbsp of Garlic paste

1 cup  Bell peppers (finely chopped)

1-2 cup Green beans (finely chopped)

2-3 Serrano peppers (finely chopped)

1 cup  of Onions (finely chopped)

2 tbsp of Soy sauce

2-3 tbsp Sriracha chili garlic sauce ( with chili seeds- add more if you want more spicy)

Salt as per taste

1-2 tsp lemon juice

Pinch of white pepper powder (optional)


Heat oil in a wok/pan on high heat; add the Serrano peppers, onion, ginger-garlic paste, green beans and bell peppers. sprinkle some salt and stir fry all of them together on high heat until lightly cooked. add the Sriracha chili garlic sauce, soy sauce and stir fry for a few more minutes. Finally stir in the cooked rice and mix until all ingredients are combined well. Add more soy sauce, sriracha sauce or white pepper powder as per your taste.