A quick and easy twist on the classic spring roll! Skip the messy rice paper rolling and get the same taste, with less carbs!
I feel weird writing this post because I am probably currently sitting on a beach in Miamai when you read it.
If you were around last week for the quinoa salad bowls, you’ll remember that Mr. FFF and I are taking a little vacation to Miami for a food blogging conference/we just wanted to get away.
SO, I’m writing this a week in advance. But, such is life.
Even though it’ll be totally old news by the time you get around to reading this, I have a funny little story to tell ya.
If I’m being honest, it’s already old news since it happened last weekend…I just forgot to tell you guys. Unless you’re on Facebook, then you might know what I am about to tell you.
The story begins with we me photoshootin’ these Zucchini noodle spring roll Bowls. I’m gettin’ all into it, standing on top of the table in front of the window (true story, I’m pretty sure that my neighbours think I am a mental person. Which I am) so I didn’t notice that my little container of craft glitter, that I used during some gluten free biscotti (Ie:Christmas cookie) photoshootin’, had rolled off my storage table behind me.
Well, I didn’t notice until I was about the clean up the photoshoot…..and my WHOLE CARPET in EVERY ROOM of my apartment was covered in glitter.
It literally looked like a fairy threw up all over my apartment.
It just so happens that my little puppy decided that she was an interior designer, and that the floors needed a little Pizaz.
Yes, she was covered in sparkles too.
You know what though? I wasn’t even mad. How can you be mad at a 3lb dog who looks like a disco ball?
You just can’t.
Anyway. That’s your funny story for today. Let’s talk about spring roll zucchini noodle bowls.
These are kind of a lower carb, dinner version of a Vietnamese Salad roll that you don’t have to mess around with the whole-rolling-things-in-annoying-rice-paper-thing, which is pretty nifty. You may have noticed with the raw summer roll salad, that I do NOT look rolling, messy thing. I like easy. <3 easy.
The best part of these spring roll bowls though? (besides everything) When ya mix it all up, and the coconut milk and peanut sauce get all cozy? PURE BLISS.
Sidenote: If you go check out the recipe and go WHAT ON EARTH, WHY IS THERE AVOCADO IN THE PEANUT SAUCE? I understand. But, do it anyway. It’s a good idea. I promise.
I have no other words for you besides:
FRESH. CRUNCHY. BLISS. YUM. HEALTH. PEANUT BUTTER.
Head on over to Wholeyum to check out the Spring Roll Zucchini Noodle Bowls recipe!
And and and, PLEASE don’t forget to fill out the FFF reader survey, so I can make this little website better for YOU!
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