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Lunch today:



Veggie Summer Roll
Serves 1

1 large rice paper
half ounce of julienned carrots
4 oz. shredded summer squash
2.5 oz. torn baby pak-choi greens (not stems)
1 small avocado, sliced

Dampen the rice paper and lay it on a plate or wooden cutting board. Put pak-choi leaves down first, then other ingredients. Place toward the center of one of the halves of the rice paper. Roll. Tuck in the sides as you roll.

Serve with soy sauce, or your favorite salad dressing.

427 calories
7 g. protein
27 g. healthy fats
47 g. carbs
15 g. fiber (lots!)
(does not include dressing)

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