Brain healthy spring roll recipe

Brain Healthy Spring rolls

Spring rolls are a healthy way to get all your vegetables and proteins in a meal. They are versatile because you can substitute any of the ingredients for the flavors that you prefer. When you season the proteins well and add a little citrus, like a pineapple or orange segments, no sauce is required. My favorite protein to use is salmon since it is full of omega 3’s which is great for brain health and using soba noodles makes these rolls gluten free.

Cheers to eating well!

Instructions:

In Zip-lock bag, marinade salmon with garlic, ginger, sugar, salt and pepper for 1 hour. Heat grill to medium high heat and brush with vegetable oil. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 145 degrees F for medium. Transfer to cutting board and flake off salmon for rolls. Boil Soba noodles until they are al dente, drain noodles in a strainer and run cold water over them. Prepare and arrange vegetables. Julienne cucumbers, carrots and pineapple into 4” sticks, slice green onion tops to use the green portions, slice and discard bottom inch of cilantro. (Can be substituted for vegetables of your choice) Immerse rice paper sheet in warm water for 10 seconds and place on plate, shake off excess water. Arrange salmon 1/3 of the way on the rice paper; arrange all vegetables on top and noodles. Fold top flap over once, tuck in sides and roll tightly to the end. Continue until all rice paper is used.

*Quick Tip:

Keep completed rolls covered with damp towel so they don’t dry out. Rice paper can be prepared in advance by immersing in water and layering a paper towel between each layer.

Ingredients:

15 sheets of 8” round rice paper
1 pound salmon
2 cloves of minced garlic
2 tbsp. zested ginger
2 tbsp. brown sugar
2 tsp salt
1 tsp black pepper
½ lb. soba noodles
1 package mixed spring salad
1/4 pound of pineapple sticks
1 bunch cilantro
1 bunch green onions
½ lb. cucumbers sliced in sticks
1/2 cup shredded carrot

Uno Immanivong

Chef Uno was recently seen on “ABC’s The Taste” competing on Anthony Bourdain’s team. She started her cooking career when she founded Foodie Couture, a cooking entertainment and catering company and is currently expanding her food world to include a new restaurant in Trinity Groves called Chino.

Ultimately Uno’s food journey was inspired by her mother who catered as she was growing up. Uno observed the art of creating every dish, along with the happiness that resulted from each bite. Uno describes her mother as a symphony conductor in the kitchen… moving nibbling between dishes to ensure she had the consistency and balanced flavors that her guest craved. Her attention to detail, down to the cucumber scored to look like a flower garnish, is what drives Uno to perfection every day.

The kitchen is where Uno spent most of her childhood, learning and understanding Southeastern Asia ingredients while cooking side by side with her mother. She continued her culinary experience by attending cooking classes, shadowing the top chefs in the country and simply playing with her food. Uno is also a chef instructor with Share our Strength Foundation, where she has received awards for the Gold Standard and Advocacy.

Connect with Chef Uno at: https://www.facebook.com/UnoImmanivong

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