This is the kind of meal you want when it’s too warm to turn on the stove. Packed with fiber-rich, fresh veggies, these spring rolls come together quickly.

And it’s family friendly – set out all the fillings and let each member of the family choose what to put in theirs.

The secret cholesterol-fighter here is the miracle noodles. They’re made from konjac, a root that’s naturally high in glucomannan fiber. Just ½ packet gives you 3g of glucomannan- research shows that amount can cut LDL cholesterol by ∼10% in a few weeks. It works by binding bile acids in your gut so your body has to pull cholesterol from the blood to make more.

And if lowering cholesterol isn’t your goal, you could use rice noodles in place of the miracle noodles. Or omit the noodles all together and just stick with protein and veggies.

Makes 8-10 rolls

Ingredients

For the rolls:

• 8-10 brown rice spring roll wrappers
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cucumber, cut into thin matchsticks
• 2 avocados, sliced into thin strips
• 1/2 cup fresh cilantro leaves
• 1 package angel hair miracle noodles (shirataki noodles), rinsed well and drained
• 8 oz protein: tofu or chicken. If using tofu: 8 oz extra-firm tofu, pressed, sliced into strips
  If using chicken: 8 oz chicken breast, cooked + sliced into strips

For the peanut/almond dipping sauce:

• 1/3 cup peanut butter (or almond butter)
• 3 Tbsp soy sauce, tamari or coconut aminos
• 2 Tbsp rice vinegar
• Juice of 1/2 lime
• 1 Tbsp maple syrup
• 1 tsp olive oil
• 1-2 tsp sriracha, to taste
• 2-4 Tbsp warm water, to thin it out

Instructions

1. Prep the noodles: Rinse miracle noodles, drain well, and pat dry with paper towels. For better texture, dry-fry in a pan for 2-3 min with no oil to remove extra moisture. Toss with a splash of soy sauce or tamari if you want.

2. Set up your rolling station: Fill a large shallow dish or pie plate with warm water. Lay out a clean damp kitchen towel on your counter. Arrange all your fillings around you in bowls- this makes rolling way easier.

3. Roll the spring rolls:

• Dip 1 rice wrapper in warm water for 15-30 seconds until pliable but not mushy. Lay flat on the damp towel.
• On the bottom third of the wrapper, layer a small handful of cabbage, carrots, cucumber, 2-3 avocado slices, 2-3 strips of tofu/chicken, a bit of miracle noodles, and a few cilantro leaves. Don’t overfill or it’ll tear.
• Fold the bottom edge up over the filling, fold in the sides, then roll up tightly like a burrito. The wrapper will seal itself.
• Place seam-side down on a plate and cover with a damp towel so they don’t dry out. Repeat.

4. Make the sauce:
Whisk together ingredients in a bowl. Add warm water 1 Tbsp at a time until you get a dippable consistency. Taste and adjust — more soy for salt, maple for sweet, lime for tang.