Munchies Monday: Homemade Veggie Spring Rolls

Today's Munchies Monday post is inspired by a few of my food loves: Chinese cuisine, Giada's show on the Food Network, and experimenting in the kitchen.

Freshman year of college, I was a frequent visitor to this establishment in my student center's food court:

I ate so many Panda Bowls and egg rolls that year, and I had the saved fortune cookie strips pinned to my bulletin board to prove it! Anyone know the Food and Nutrition Board's Recommended Daily Allowance of Chinese food? ;-)

Although sometimes I wished Panda Express could be its own mandatory food group, a daily consumption of a deep-fried egg roll soaked in sodium-rich soy sauce is not exactly the most nutritious choice. Now, I won't turn away an occasional Panda Express roll, but there is an EYC-approved alternative!

On a recent episode of Giada At Home, this Food Network chef presented an easy recipe for a Fruit Spring Roll. Using rice paper, Pad Thai noodles, strawberries, mango, and almonds, she threw together this delicious segment:

Inspired by Giada's recipe and driven by my affinity for veggie egg rolls, I decided to create a savory version of her recipe. The results were DELICIOUS! If you're looking for a fresh, healthy, easy dish, look no further than...

EYC's Veggie Spring Roll Recipe

Ingredients:

• Rice Paper Wrappers
• Carrots
• Red & Yellow Bell Peppers
• Cucumber
• Bean Sprouts

Directions:

1. Slice the carrots, bell peppers, and cucumber into thin strips about 3" long.
2. Prepare a large bowl with a small amount of lukewarm water. Submerge a rice paper wrapper in the water for 30 seconds. Delicately remove the softened wrapper and place on a moistened towel (to prevent the wrapper from sticking to the surface).
3. Place a small amount of sliced veggies in the left side of the wrapper.
4. Fold over the top and bottom of the wrapper. Starting on the left side roll the wrapper so the veggies are tucked tightly inside. The moistness of the wrapper will allow the roll to seal shut.
5. Allow the roll to dry. Repeat the steps until you have created the appropriate number of rolls (How many delicious, healthy spring rolls is too many?). Refrigerate until you are ready to serve them.

Easy, right? To enjoy the EYC Spring Rolls, I dipped them in a reduced sodium soy sauce. Next time, I think I'll try Anne's recipe for homemade Thai Spicy Peanut Chili Sauce.

Have you ever tried out or been inspired by a recipe from a cooking show?

Today's Recommended Read: Deciphering the Ingredients Label (The Huffington Post)