I hope that you all had a really wonderful Easter? I had a great time with the girls. We had an exciting weekend around here. Not only did the Easter bunny make an appearance, but the tooth fairy did as well! Pia lost her very first tooth and it was VERY big news around here. We haven’t stopped talking about it for several days.

Anybody else really get after the eating this weekend? Like hard core? Cause I did.

So how bout we just dial things down for a couple days? Go a little lighter so I can get b? Ok with you?

This is one of my favorite tricks for snacking all day when I am trying to lighten up- fresh spring rolls. They are filled with fresh vegetables and herbs, and I usually try to add some protein (typically shrimp or chicken) and wrap it all up in a paper thin rice wrapper. And then you just add a delicious (and a bit spicy!) dipping sauce and you have a delicious and very satisfying meal or snack.

I also love to put big platters of these out when I am having friends over. In fact I had a girls party this last year and I had a huge “fresh roll bar” where I just had tons and tons of fresh choices and everyone was able to make their own rolls. It’s fun and delicious and everyone feels good about it because they are so light and healthy.

These today I made with chicken, avocado, cucumber, rainbow carrots, cilantro, Thai basil and fresh mint and then I slathered them in this wonderful coconut dipping sauce. Totally amazing- try it!

Fill a pie plate with hot water, put the rice paper wrapper in the water to soak for about 20-30 seconds or until soft and pliable. Have all of your fillings prepared and waiting.

In the center of the wrapper place a smallish pile of desired toppings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.” Pile them on a platter as you finish them.

Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.