I can’t believe it’s been almost a year since I’ve last made Spring Rolls. What have I been eating?!  With a few twists on the Asian staple, I managed to combine Asian flavors with Southern ones, and when rolled up together, made for a delicious outcome!

Southern-Style Spring Rolls

• 1/4 pound shredded BBQ Beef
• Cucumber, julienned
• yellow pepper, julienned
• cilantro
• shredded cabbage
• romaine lettuce leaves
• spring roll wrappers

Layer a small amount of each ingredients onto rice paper and roll into the spring rolls. For more complete directions, please see this. Serve with dipping sauce.

Sriracha-Soy Sauce

• 1 part soy sauce
• 1 part sriracha

Sometimes life calls for cocktails. And when life calls for cocktails, I generally listen. Ok, who am I kidding,  I always listen.

For some reason when Ryan at POM contacted me about sampling POM juice, the only thing I could think of was cocktails. Now, in my defense, I have used one bottle for straight sampling and I plan on adding a bottle to a smoothie next week, so it hasn’t been all cocktails, but I do realize that I  need to expand my pomegranate thinking a bit.

I thought the juice was very interesting, I’ve had the pomegranate arils before and I’ve had Pama liquor before, but the juice was very tart, reminding me of cranberries. Like an upscale cranberry cocktail. With more antioxidants than my beloved red wine.

Maybe POM cocktails aren’t such a bad idea after all…

pom & blueberry cocktail

• 1/2 cup POM juice
• 1 cup organic frozen blueberries
• vodka
• soda water (I used lime)

Blend POM juice and blueberries together. Pour mixture into ice molds and freeze until frozen. Fill glass with pom & blueberry ice cubes and add 1 oz vodka. Top with soda water.

*Omitting the vodka also makes for a delicious mocktail!

Happy Weekend!