It’s been a while since I’ve told you that you really needed to try a dish, but I’m going to say it today. You really should try these quinoa spring rolls.
Even if you don’t especially like Asian foods.
And even if you are a spring roll virgin and the idea of putting these together is overwhelming.
And whatever you do, don’t forget the sauce because this dish is all about the sauce.
I’ll admit that it is a bit of a variation from my normal low fat/fat free sauces, but trust me. It’s worth it. (Just be glad I didn’t really get wild and do fried spring rolls. :))
It’s so good that my parents – who had never had spring rolls before – were standing in the kitchen dipping from the blender before I could even get these on a plate.
It’s so good that although there were only a couple of tablespoons of sauce left over, it was worth it for me to save. In the back of the refrigerator. In a container that wasn’t see through. (Come on, I know you guys do that to. No?)
I’d had the idea to do spring rolls with quinoa for a while, but for some reason its something I’ve been putting off. I may have mentioned this before, but our family is “location independent” meaning that both of us work from home and the boys are home schooled. We travel a great deal (staying in vacation rentals) and so I have a mobile pantry of sorts. I’m embarrassed to say that quinoa spring rolls have been on my mind for so long that my package of spring roll wrappers has been across the country and half way back. Luckily, they held up from all the traveling much better than I have.
- 10 Spring Roll Rice Paper Wrappers
- 2 cups cooked quinoa
- ½ cup julienned carrots
- ½ cup sprouts
- 1 cup napa cabbage, chopped
- 2 cups lettuce, chopped
- ¼ cup chopped cilantro
- ½ cup chopped basil
- ¼ cup sesame seeds, toasted
- Peanut Dipping Sauce
- ½ cup natural peanut butter (or almond)
- ¼ cup hot water
- 2 tablespoons tamari/soy sauce (if you are GF - use GF tamari)
- 2 tablespoons lime juice
- 2 tablespoon Seasoned Rice Vinegar
- 2 teaspoons tomato paste or ketchup
- 2 cloves garlic, minced
- 2 teaspoons white miso, optional
- 1 tablespoon fresh ginger, minced
- ½ teaspoon crushed red pepper flakes
- Working one at a time, soak wrappers in a large bowl of hot water for a few seconds and then transfer to a clean dry work surface.
- Place the quinoa across the right ⅓ of each wrapper. Top with lettuce, carrots, sprouts, cabbage, cilantro and basil. Add a tablespoon of sauce and sesame seeds and roll the wrapper tightly over the filling, tucking the ends in as you roll. Cover with a lightly damp towel as you continue to make your rolls. When ready to serve cut in half and serve with additional sauce.
- To make sauce combine all ingredients in a blender or food processor and process until smooth. Adjust seasonings to taste.
Peanut Dipping Sauce (1/5 of recipe): Calories 182, Fat 13.1g, Carbohydrates 8g, Protein 9.3g, Fiber 2.1g, Sugar 2.3g