Spring Rolls Recipe

This recipe is based off of Fork and Bean’s Fresh Vegan Spring Rolls

Makes approximately 16 spring rolls


For the rolls
  • 16 rice paper sheets
  • approx. 2 c. soaked bean threads (place dry threads into a bowl and pour hot water over them. Allow to soak for 5 minutes).
  • 2 carrots, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1 red pepper cut into matchsticks
  • 1 c. cilantro
  • 1 cup green onion
For the dipping sauce
  • 3/4 c. all natural crunchy peanut butter
  • 1/4 c. rice vinegar
  • 1/4 c. gluten-free soy sauce
  • 3 Tbsp. brown sugar
  • 2 Tbsp. garlic chili sauce


For the Rolls
  1. Dip every side of the rice paper in a bowl of hot water until it is completely wet. Do not immerse it too long otherwise it will be too sticky and difficult to work with–all it really needs is a couple of seconds in the water. Place the paper on a cutting board.
  2. Place a small amount of each ingredient in the middle of the wrapper on the side closest to you.
  3. Take the side closest to you and pull it over the ingredients in the middle, making sure that the edge reaches around to the other side, securing them in its place. The paper should be sticky enough where it will stay put.
  4. Take the left and right sides and fold them over, sealing the ends in.
  5. Roll it up the rest of the way
For the Sauce
  1. Mix all of the ingredients for the sauce together.

Serve relatively soon


Chicken Pad Thai Recipe

My recipe is adapted off Creme de la Crumb’s Chicken pad Thai. It can be found here.

This recipe serves 7 very hungry carbo-loading triathletes.

  • 3 boxes of flat rice noodles
  • 3 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste
  • 7 eggs
  • 1 bag fresh bean sprouts
  • 1 bunch sliced green onions
  • 1 bunch cilantro, roughly chopped
  • 1 jalapeño
  • 1 can of crushed peanuts
  • 4 limes quartered
  • sauce: Passage Foods Passage to Thailand Stir fry Sauce, Pad Thai, Mild
  1. Cook the rice noodles according to the package directions.
  2. Season chicken with salt and pepper to taste. Cook chicken in a large, as big as you can find, nonstick pan over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside. It will probably have to be done in batches.
  3. Crack eggs over the preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon like making scrambled eggs. Continue to cook  until fully cooked.
  4. Add the green onions, bean sprouts, chicken and sauce.
  5. Add noodles and toss to coat the noodles in the sauce.
  6. Place the the chopped cilantro, peanuts, limes and jalapeño on a serving dish or bowl so each individual can add for their own taste.

Vegetable Chickpea Curry Recipe

This recipe is adapted from Sondi Bruner’s Vegetable Chickpea Curry


½ an onion, chopped

3 cloves of garlic, chopped

2 medium-sized carrots, chopped

2 cup chopped cauliflower

1 can chickpeas

1 can diced tomatoes including liquid

A dash of crushed red pepper

1 tbsp cumin

1 tsp coriander

1 tsp turmeric

½ tsp curry powder

½ tsp salt

dash of cayenne

  1. Sauté the onions, garlic and chili pepper until soft. Add in the carrots and cauliflower, and stir for a few minutes until the vegetables soften slightly.
  2. Add the crushed tomatoes with the liquid, chickpeas, salt and spices. Cook for about 10 minutes, or until the vegetables are tender and the liquid reduces. Add more liquid or spices to taste.
  3. Serve over rice

Chinese Dumplings Recipe

This recipe was adapted from Andrew Zimmern’s Boiled Chinese Dumplings

Dipping Sauce

equal parts soy sauce and Thai chili sauce


1/2 head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise

3/4 pound ground pork

2 green onions, minced

1 tablespoon finely grated fresh ginger

1 tablespoon soy sauce

2 cloves finely grated garlic

1 teaspoon toasted sesame oil

3/4 teaspoon kosher salt

2 tablespoons vegetable oil

2 3/4 cups all-purpose flour

  1. MAKE THE DIPPING SAUCE: In a small bowl, stir together all of the ingredients.
  2. MAKE THE DUMPLINGS: Set the cabbage in a microwave safe bowl with a 1/2 cup of water and loosely cover. Steam the cabbage until tender, 5 minutes. Transfer to a colander to cool, then squeeze out as much excess liquid as possible. Finely chop the cabbage.
  3. In a large bowl, combine the cabbage with the pork, chives, ginger, soy sauce, garlic, sesame oil, salt and 1 tablespoon of the vegetable oil. Gently stir, cover and refrigerate for at least 4 hours or overnight.
  4. Put the flour in a large bowl. Slowly add 1 cup of cold water and the remaining 1 tablespoon of vegetable oil, stirring constantly with a wooden spoon, until the dough starts to come together. Using your hands, knead the dough until it forms a ball, then knead the dough on a work surface until smooth, about 5 minutes. Transfer the dough to a clean bowl, cover and refrigerate for at least 30 minutes and for up to 3 hours.
  5. Cut the dough into 4 equal pieces, then roll each piece into 1-inch-thick logs, 8 inches long. Using a sharp knife, cut the logs into eight 1-inch pieces. Using a rolling pin, roll the pieces into very thin rounds, keeping the dough covered with plastic wrap as you work to prevent the dough from drying out.
  6. Place about 1 tablespoon of the filling in the center of each round, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.
  7. Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.