i’ve said this a million times but i could eat summer rolls every.  single.  day.

sometimes take out is more trouble than it’s worth though so last night i decided to make my own!   it’s really quite simple actually.   there’s just some prep involved but don’t let that deter you.  it’s totally worth it in the end!

i made these vegetarian but you can add shrimp, chicken, beef, pork or even tofu if you’d like. 

• 1 head of boston lettuce
• 1 bag of matchstick carrots (or you can buy regular carrots and cut them yourself)
• 1 seedless cucumber, peeled and cut into matchsticks
• bunch of scallions, sliced about 3″ long
• bunch of cilantro
• bunch of mint
• bunch of basil
• 1 package of rice paper wrappers*

for dipping sauce:

• 1/4 cup hoisin
• 2 tbs peanut butter
• chopped peanuts, optional

remove any tough veins from the center of the lettuce leaves and discard; set lettuce aside.  prepare your cucumber by peeling and slicing it into about 4″ matchstick shapes.

dip a rice paper into a bowl of warm water for 5 seconds; shake off any excess water and place on a clean kitchen towel.  add a lettuce leave on the lower third of the rice paper followed by a few slices of cucumber, some carrot, scallion and your herbs.  fold the bottom of the rice paper up over the veggies. fold in the sides in, then roll up, (think burrito shaped) repeat with remaining ingredients until you have as many rolls as your little heart desires. 

super simple dipping sauce - just combine peanut butter and hoisin and if you like, some chopped peanuts for added crunch.   now dip and devour!

* sometimes called spring roll wrappers, these can be found in the international aisle of most grocery stores or at any asian market.

I could seriously eat lettuce wraps every day.  I love the whole process of assembling each one.  The fact that you can customize and dress them up any way you please makes dinner time that much more fun!

• 1 lb ground chicken
• 1/2 white onion, chopped
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 3/4 cup dried apricots, chopped
• 1/2 tsp sumac*
• 1/2 tsp oregano
• 1/4 tsp cinnamon
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1/2 tsp cumin
• 1/4 tsp poultry seasoning
• 1 head butter lettuce (sometimes called bib or Boston lettuce)
• 1/4 cups pine nuts, toasted
• handful fresh mint, chopped

Yogurt Sauce:

• 3/4 cup plain, fat free yogurt
• juice of 1 lime
• 1/8 tsp cayenne
• 1/2 tsp oregano
• 1/8 tsp cumin
• 1/8 tsp cinnamon
• 1/2 tsp sumac
• salt and pepper

For sauce, simply combine all ingredients in a bowl and refrigerate until ready to use.  It’s best if made a few hours ahead.

Spray your pan with non-stick spray over medium – high heat and toss in garlic and onions.  After about a minute, add in your chicken.  Season with spices, break up the meat a bit with a wooden spoon and then add in your apricots.  Continue to cook until chicken is browned, about 10 minutes.

To assemble, lay a lettuce leaf out on your plate and top with chicken mixture, finish off with a bit of your yogurt sauce, pine nuts and some fresh mint.

These were a big hit as is but I think next time I make them I’ll throw in some golden raisins too for extra sweetness.

*sumac can be found in Middle Eastern grocery stores or at a variety of places online.

This dish is a feast for the senses!  There are lots of flavors, colors and textures going on here.

• 1 lb boneless, skinless chicken thighs (Foreman)
• handful of fresh chopped mint
• 2 tbs whole grain mustard
• 3/4 cup apricot preserves
• 3 tbs cider vinegar
• 1/4 cup olive oil
• 1/2 tsp turmeric
• 1 clove garlic, minced
• salt and pepper
• 2 scallions, chopped
• 1/4 cup pistachios
• more chopped mint for garnish
• 2 apricots, halved

Start by marinating your chicken.  In a large bowl, add mustard, chopped mint, apricot preserves,  vinegar, olive oil, turmeric, garlic, salt and pepper.  Stir to combine.  Take half of this mixture and reserve in a separate bowl to use later on.

Add chicken to marinade and toss to coat.  Cover and refrigerate about 3 hours.

We grilled our chicken on the Foreman but you could grill outdoors or on a stove top grill pan.

Add chicken to grill and cook about 4 minutes per side, or until juices run clear and internal temperature reaches 160.   (Obviously, this will differ slightly if using the Foreman as there is no need to flip your chicken)

While your chicken is cooking, halve your apricots, rub them with a little bit of  olive oil and season with salt and pepper.  Once chicken is done, add apricots and grill, cut side down, until golden brown, about 2 minutes.

To serve, drizzle chicken and apricots with reserved sauce and garnish with pistachios, chopped mint and scallions.

This low-cal spritzer really pops with the addition of fresh grated ginger.  Try it out as a flavorful alternative to a vodka or gin and tonic.

Ingredients:

• 2 shots white rum (or substitute your favorite vodka or gin)
• 1/2 can seltzer water
• 1 handful fresh mint
• Crushed ice
• 1 tsp splenda*
• 1 tsp fresh grated ginger
• Juice of half a lemon

Directions:

1. Add your crushed ice to a glass as well as your mint, ginger, lemon juice and sweetener of your choice.  
2. If you have a muddler, use it to bruise the mint and really bring the flavors out.  The crushed ice is key here as it acts as an abrasive to help break everything up.  If you don’t have a muddler, simply use the handle of a wooden spoon.
3. Add in your rum, a bit more crushed ice and top off with seltzer.  Ahh!!!  Very refreshing.

Tips:

• you want to use splenda or something similar as sugar wouldn’t dissolve in the cold liquid.  If you’re not a fan of sugar substitutes, you could always make a simple syrup and add that to the drink
• Making a simple syrup is just that – simple.  Combine equal parts sugar and water 1 cup sugar, to 1 cup water and add to a small sauce pan.  Bring mixture to a boil.  Once all the sugar has dissolved into the water, remove from heat and allow to cool before adding to your drink.