It’s a rarity that The Babes will give up their Saturday morning mimosa ritual, but while our mid morning hangover began to subside we had an idea! Early morning happy hour?! No, no, not this time.
Friday night’s bank transactions were just beginning to hit us when we realized we could cook our own meal for lunch. Yes, it’s true, The Babes have been in the kitchen before. Having wanted to create our own spin on the classic Vietnamese spring roll for a while, we began digging through the kitchen and making our shopping list.
One of the fun things about spring rolls is that you can put almost anything in them! Here’s what we used:
Kale, carrots, avocado, radishes, cucumber, cabbage, zucchini, bell peppers, mint, green onion, and baked tofu
We made our own peanut sauce using peanut butter, sesame oil, water, and a little bit of sriracha (Dustee obviously added much more to her’s later)
We got our rice noodles and rice paper, and we were ready to roll!