acpgee wrote: »
Roll your own Vietnamese summer rolls.
I use a main filler of half grated carrots with half chopped up cooked bean vermicelli or rice vermicelli. You don't need the fancy chicken treatment in the recipe below because most of the flavour is the dipping sauce. Any grilled or poached protein works. Seared rare steak sliced thin, poached or grilled chicken breats sliced thin, poached prawns. I also provide herbs such as basil, mint, coriander. Baby spinach leaves are a good green to use, because unlike lettuce, the edges don't turn brown sitting around on the table.
Roll your own Japanese hand rolls.
I typically provide ingredients for California rolls (fake crab sticks, sliced avocado, pickled daikon, chives, cucumber sticks). If you don't mind the expense, raw tuna and salmon are a nice addition. Japanese omelet is a cheap protein to add.
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