I've been MIA from my blog for so long and I'm desperately trying to catch up, since I made a bunch of recipes before my trip and I haven't yet gotten around to editing them yet. Iceland was an amazing, crazy whirlwind of fun and being outdoors. I've never felt so small before, being on land that is constantly changing and is literally built from volcanos. I'm working on looking through all of my photos and I can't wait to share them soon! Since the trip though, I have felt a bit off - tired, cranky, and feeling like I'm coming down with something. I've noticed that after I travel I tend to feel a bit depressed. Trips are things that I look forward to for such a long time (planning everywhere I want to go, researching all of the must-see places, etc.) that I often crash afterwards. The realization that the moment I've been looking forward to for so long is now over is difficult and settling back into reality can be a challenge.
That being said, I'm trying to make the best of everything by enjoying the lingering moments of summer. I always remind other people that summer is not officially over until September 21st, but once September starts and summer Fridays are over I definitely notice the sun setting earlier and a chill in the morning. I'm hoping to use this coming weekend to get back on schedule with cooking food at home, grocery shopping, organizing, and spending time with friends.
Lately, all I've been craving is vegetables. After eating kind of heavily in Iceland (I didn't eat that terribly, but we all know how eating on vacation can be) and then also not eating the greatest since returning, I just want something light, crunch and fresh tasting. These Vegetable Spring Rolls are super easy to make and healthy! I like making a peanut sauce to go along with them.
To make peanut sauce, combine all ingredients and mix until smooth. Add more water if necessary. You should be able to stir it easily but it shouldn't be super watery.
Soak rice paper according to package instructions (about 15-30 seconds). Layer in avocado, cucumber, carrots, radish, lettuce and mint. Wrap tightly. Dip in peanut sauce and enjoy!
Vegetable Spring Rolls
- 6 Rice wrappers
- 1 avocado, slices
- 2 large carrots, peeled and chopped into thin sticks
- 1 large cucumber, chopped into thin sticks
- handful of red radishes, chopped thin
- handful of spring mix
- handful of fresh mint leaves
- 1/2 cup unsalted creamy peanut butter
- 1/2 cup water
- 3 tablespoons Soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- juice of 1 lime