The Doctor is IN: and so is the Chef

Easy Peasy Healthy Vegetable Dish

Fresh, simpler, and lighter meal

By Skin+Nutrition

#Vietnamese Fresh Spring Rolls, #Skin+Nutrition, #HealthyRecipe, #HealthySkin, #HealthyEats

Spring rolls are a traditional Vietnamese food but originated in China, this dish was called “spring dish” because only during early spring after the Chinese New Year this dish will be served.

Vietnamese spring rolls are made fresh because everything is broiled and does not contain oil. Spring rolls are usually served cold with a peanut sauce or a spicy fish sauce.

On today’s #HealthyEats by Doc M, he shared why he used rice vermicelli noodles instead of egg noodles for this recipe.

“Rice noodles don’t contain gluten and are not made from eggs,” said Doc M. “Rice noodles have a higher glycemic index than egg noodles, which means your body breaks them down into sugar more quickly,” he added.

So if you are pre-diabetic, diabetic, or on a keto or paleo plan, rice noodles can give you a nice pace and fewer carbs.

Rice noodles have slightly fewer calories than egg noodles do. Egg noodles have about 200 calories per 1-cup serving, while rice noodles contain 192 for the same portion. This is not a huge difference, though it could be important if you are on a doctor-supervised very low-calorie diet.

VIETNAMESE FRESH SPRING ROLLS

Easy Peasy Healthy Vegetable Dish

Prep Time: 45 minutes
Cooking Time: 5 minutes
Total Time: 50 minutes
Servings: 8
Yield: 8 spring rolls

Ingredients:
2 oz rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large cooked shrimp-peeled, deveined, and cut in half
1 1/3 tablespoon chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

5 Easy Steps for A Healthy Vegetable Dish

  1. Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint cilantro, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.

Doc M’s Backstory

Dr. Maximin Navarro or Dr. M is a seasoned dermatologist at Skin+Nutrition with extensive experience in recommending effective personal skincare solutions for every skin type.

He is a member of the Philippine Academy of Aesthetic Surgery and a fellow of the Philippine Academy of Dermatologic Surgery, Cosmetic Surgery Institute of Manila, Philippine Dermatological Society, and Philippine Cosmetic Surgery.

Functional Medicine is what he has been looking for in all his years as a doctor. It has changed his life and dermatological practice. He always applies a holistic and integrative approach during consultations, management, and treatments for all his patients.

He believes that skin is the mirror of our health and wellness. “It is my passion to diagnose, treat and manage diseases of the skin, hair, and nails by applying for Functional Medicine. I also want people to feel good about themselves, making them beautiful through cosmetic and aesthetic procedures,” he added.

The renowned dermatologist is also known for his love for cooking. In his free time, he creates healthy recipes to share, not only with his family but his patients as well, to help them have their personalized treatment plans to achieve beautiful skin both inside and out.

“Surrender everything to God. Be good and do good,” true enough, Doc M is a blessing to everyone.

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