Fresh Herb & Tofu Summer Rolls

 Lately I've been feeling uninspired in the kitchen, so I usually go back to eating things I love or want to eat more of: enter the spring/summer roll. They are fairly quick, easy to make, and can be made with whatever you want! I chose pretty simple ingredients, but you can substitute or change anything. My only rule is do not skip the fresh herbs. It makes a huge difference in eating a bland spring roll without them. I also want to say that I was afraid of making spring rolls for the longest time, which is silly because of how easy they are. Don't be afraid! You will be so proud and then kick yourself for ever thinking these were difficult (like I did).

Fresh Herb & Tofu Summer Rolls

Makes 12 (or more)

• 1 package spring roll wrappers
• 14 oz. extra-firm tofu, pressed for at least 30 minutes and cut into thin strips
• 1-2 tsp toasted sesame oil/olive oil
• 1 avocado, thinly sliced
• 2-3 green onions, green & white parts, sliced
• 2-3 cups of shredded romaine/iceberg lettuce
• 2.5 TBS fresh mint leaves
• 2.5 TBS fresh cilantro leaves
• 2.5 TBS fresh Thai basil leaves (or regular basil)

1. Make sure all of your ingredients are prepped before you start rolling. I like to put my filling ingredients on the largest plate I have, so I can easily grab and roll. Make sure you have a cutting board or plate to roll on too (cutting board is recommended).
2. Preheat a large skillet on medium-high. Add about 1-2 tsp of sesame oil. Add the tofu strips and cook 5 minutes, until browned. If the tofu starts to stick, add a little more oil as needed. Flip, cook 5 mins more until browned/crispy and remove to a plate. Feel free to skip this step completely and leave the tofu raw.
3. Fill a large skillet with enough water to submerge a spring roll paper. Bring to a boil, then gently simmer on low. 
4. There may be a way to do this without slightly burning your fingers, but this is how I do it (mostly because my fingers are used to burns). Grab a spring roll paper. Place it in the water. When you notice the edges coming up, gently press them down into the water. Submerge for 10-15 seconds (or according to your package directions).
5. When removing the paper from the water, gently try to stretch it out to its original shape, which you can do more successfully on the cutting board. Just be careful not to tear!
6. In the middle of your paper (I tend to do middle but slightly more towards the bottom, leaving some space), put a small handful of lettuce. Top with 2-3 slices of tofu, then 1 slice of avocado. Add a sprinkling of green onions then place a few of each herb leaves of top.
7. Gently fold the sides in towards the filling. Take the bottom of the wrapper and gently, yet tightly, roll upwards and over the filling until the spring roll is wrapped. You did it! Yay!
8. Feel free to serve with Thai peanut sauce, sweet chili sauce or sriracha. These definitely get better after sitting in the fridge for a bit.

Sriracha Deviled Eggs

These little gems are something my best friend Ashley and I have been making for years. But this time, I added a few extra ingredients and used some 'traditional' deviled egg ingredients too. I hated deviled eggs for most of my life, which is odd for a Southern gal, but after making them on my own a few times I've grown to love them. I have to admit, these were breakfast for Mike and I this weekend after Ashley gave us a carton of hard-boiled eggs (leftover from April Fool's day pranks). If you serve them with Cajun home fries, no one would judge you 

(because we totally did too)

Sriracha Deviled Eggs
Yields 12

- 6 eggs, hard-boiled (make sure they're cold)

-1 green onion; light green/white parts sliced and dark green parts reserved for garnish

-1 TBS vegan mayo (or plain hummus, if you hate mayo)

-1/4-1/2 tsp yellow mustard

-1 tsp (or more) of sriracha (we used about 2 tsp)

-1 TBS minced fresh cilantro

-pinch of garlic powder

1. Remove the hard-boiled egg yolks and place in a bowl. You should be able to pop them out easily. Be sure to keep the egg white in tact! (I tore one or two)
2. Mash the yolks with a fork until crumbly and no big pieces remain.
3. Add the green onion (white and light green parts only), mayo or hummus, mustard, sriracha, cilantro and garlic powder. Stir, while mashing, until everything is incorporated. Taste and adjust spice level and seasonings to your liking.
4. Spoon (or if you're Martha Stewart, pipe with a piping bag) the filling back into the egg. I use a teaspoon measurement for this which worked great.
5. Garnish with dark green onion slices and extra sriracha. Dig in!