Recipe: Spring Rolls...with an accent

A Minnesota accent to be precise.

FOX 9 had me in their kitchen on Saturday morning to make something healthy for the New Year. My first thought...Spring Rolls! Believe it or not, they are super easy to make, are low carb, gluten-free and can go from vegan to meat-eater in nothing flat.

So what gave our Spring Rolls a Minnesota accent? Local pork, roasted butternut squash and sauteed Brussels Sprouts. Seriously. It. Is. Really. Good.

Here's some instructions on how to make your own Spring Rolls [use whatever ingredients you like], followed by recipes for two whip-it-together sauces. Family dinner just got a lot more healthy + fun, and a lot less complicated.

Spring Roll How To:

1 Package spring roll wrappers (found in Asian section of most grocery stores)

Vegetables, Herbs, Tofu + Meats of choice to fill

[carrots, arugula, cucumber, cilantro, mint, butternut squash, brussels sprouts, kale, etc]

Large pie plate or sheet pan with hot tap water

Damp tea towel

Place spring roll wrapper in hot water until pliable

Gently place on damp towel (to prevent sticking)

Blot wrapper with dry paper towel until wrapper is slightly sticky

Place fillings of choice on bottom 1/3 of wrapper

Fold bottom over fillings

Fold sides over fillings to form a 'burrito shape'

Neatly roll up rest of wrapper

Serve immediatley with your favorite dipping sauces

Asian Fridge Sauce

makes approx. 1/2C

2T orange marmalade

1 1/2T tamari (or more to taste)

1T water

juice of 1/2 a lime

1/2t real maple syrup (optional)

Whisk all ingredients together until combined. Use immediately or refrigerate covered

for up to 3 days.

Sunny Sauce

makes approx. 1/2 C

2T Sunbutter (sunflower seed butter) or peanut butter

1T tamari

2t rice vinegar

1T ketchup

2T water

juice of 1/2 lime (or more to taste)

drizzle of toasted sesame oil (optional)

Sriracha or other chili-garlic sauce to taste (optional)

1T fresh cilantro, finely chopped (optional)

In a medium bowl, add first 6 ingredients and whisk until smooth. Add optional

ingredients, if desired and whisk until combined. Use immediately or refrigerate covered

for up to 3 days.

Video to come....

It's cold + rainy here in Minneapolis. Fall has arrived rather hastily this week, and I've been craving soups + stews. This recipe for Lamb Stew is one of most requested recipes. It makes great use of fall veggies that you may be getting in your CSA. I hope you enjoy!


Lamb Stew
serves 6

2 pounds lamb stew meat, cut into 1-inch pieces
1 tablespoon all purpose flour
3 tablespoons olive oil
2 leeks, sliced
3 3x1/2-inch strips lemon peel
2 garlic cloves, chopped
2 small bay leaves
2 cups low-salt chicken broth
1 tablespoon tomato paste
4 medium carrots 1” pieces
1.5 # potatoes,cut into 1” cubes
3 stalks celery, chopped
Chopped fresh parsley, for garnish


-Place lamb in large bowl. Sprinkle with salt and pepper
-Add flour and toss to coat
-Heat 2 tablespoons oil in heavy large pot over medium-high heat
-Add half of lamb and sauté until brown, about 5 minutes
-Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb
-Heat remaining 1 tablespoon oil in same pot
-Add leeks, lemon peel, garlic, and bay leaves
-Sauté until leeks begins to soften, about 5 minutes
-Return lamb and any accumulated juices to pot. Add broth and tomato paste
-Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes
-Add carrots + potatoes; cover and simmer until lamb and carrots are tender, about 20 minutes longer
-Simmer uncovered gravy thickens, about 5 minutes
-Discard bay leaves
-Season stew to taste with salt and pepper; ladle into bowls
- Sprinkle with parsley