Cook Day Chronicles #5

a spring roll obsession (Shine Cafe-Inspired)

Pictured above are the restaurant grade rolls from Shine Cafe

After a much-needed road trip up the California coast, my fiancé and I made a stop in the charming town of Morro Bay to visit some friends—and that’s where we stumbled upon Shine Cafe. Nestled near the ocean and known for its focus on health-conscious dishes and ultra-fresh, locally grown produce, this little gem quickly made an impression on us.

We only had time for a quick bite, but the spring rolls we grabbed were unforgettable. Like… truly unforgettable. I found myself thinking about them every single day for the rest of our trip. The crisp veggies, the delicate rice paper, that dreamy dipping sauce—and the filling! A herby, slightly cumin-kissed blend of tempeh and quinoa that added the perfect savory depth. I was hooked…

As soon as we got home, I headed straight to the kitchen to recreate the magic. While nothing quite compares to Shine Cafe’s farm-fresh ingredients, this copycat version turned out pretty close (if I do say so myself). Scroll down for the recipe and let me know if you give it a try! Let’s roll with it.👇

1. Chicken Burrito Bowl with Cilantro Lime Rice

• Pre-heat oven to 350º and bake chicken thighs for 35-40 mins

• (Optional) Broil on high for last 2-3 mins for a crispier outside—especially good for thighs with the skin!

• Chicken Marinade: 1/4 cup olive oil, 1 clove fresh garlic (minced), 3 crushed cherry tomatoes, taco seasoning, salt and pepper to taste.

  -Marinade chicken for 1 hour in fridge.

• Cilantro lime rice: 1 cup uncooked jasmine rice, 1 cup finely chopped cilantro, 1/2 zest of lime, 2 tbsp lime juice, and 1/2 tsp salt (optional 1 clove garlic)

  -Use a large pan and start with a generous amount of olive oil.

  -First add garlic, once the garlic is translucent add cooled rice, mix in cilantro, add in lime zest and juice, following with salt.

  -Saute rice for 10 mins to make sure the lime flavor is combined.

• Any type of drained beans will do: I used pinto beans

• Chili Corn: Sweet corn, 1 tbsp ghee, chili powder, smoked paprika, juice from half a lime, and salt

  -First add the ghee to the pan

  -Place 15 oz. cup drained canned or frozen sweet corn in a cast iron skillet

  -Turn heat up to medium-high

  -Add in lime juice, spices and salt (measure with your heart)

  -You know the corn is done when it’s a bit browned on one side.

• Toppings & sides: Guacamole, cherry tomatoes, and a lime slice

2. Loaded Veggie Beef Bowl

• Pre-heat oven at 400º and bake meatballs and butternut squash for 20 mins

• Beef Meatballs: 1 lb grass-fed & finished beef, 1 beaten egg, 1/4 cup breadcrumbs or cooled rice, 1/4 cup grated parmesan cheese, 1 tsp salt and pepper.

• Kale: 1 bunch of dino kale

  -Saute in a pan with a little olive oil, salt and pepper, broil in oven on low for 2-3 mins for a crispy texture.

• Butternut Squash: I bought 1 lb pre-cut squash to cut time on prep

  -Place on a sheet pan and bake at 400º with the meat balls for 20 mins

• Side: Vegan pesto

Behold— pretty close right? Scroll down for my copy cat recipe

Not as professionally wrapped as Shine but tasted so good!

Ingredients (Serves 1–2)

For the Spring Rolls:

• 2 large brown rice paper sheets

• ½ ripe avocado, sliced

• ½ cup red cabbage, finely shredded

• ½ cup carrots, shredded

• ½ cup sprouts (alfalfa, broccoli, or your favorite)

• ⅓ cup cooked quinoa

• ¼ block tempeh, crumbled or finely diced

• 1 tbsp olive oil

• ¼ tsp ground cumin

• ¼ tsp garlic powder

• Pinch of sea salt

For the Sesame Ginger Dressing:

• 1 tbsp tahini

• 1 tsp rice vinegar

• 1 tsp tamari (or soy sauce)

• ½ tsp grated fresh ginger (or ¼ tsp ground ginger)

• 1–2 tsp warm water, to thin as needed

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Instructions

1. Prepare the Filling:
   Heat olive oil in a small pan over medium heat. Add crumbled tempeh and cook for 15 minutes. Stir in the cooked quinoa, cumin, garlic powder, and salt. Sauté for another 10 minutes until everything is warmed and fragrant. Set aside to cool.

2. Make the Dressing:
   In a small bowl, whisk together tahini, rice vinegar, tamari, and ginger. Add warm water 1 teaspoon at a time until the sauce reaches your desired consistency. Set aside.

3. Assemble the Rolls:
   Fill a shallow dish with warm water. Dip one sheet of rice paper in the water for 10–15 seconds until soft and pliable. Lay flat on a clean surface.

4. In the center, layer half of the tempeh-quinoa mixture, cabbage, carrots, sprouts, and avocado.

5. Fold in the sides, then roll from the bottom up tightly, like a burrito. Repeat with the second sheet.

6. Serve with the sesame ginger dressing for dipping. Enjoy fresh!

If you end up making any of these recipes, I’d love to hear how it goes—drop a comment below and don’t forget to share a photo! Seeing your creations always makes my day. 🥢💛