Vegan Summer Rolls with Quinoa and Peanut Sauce
Ingredients
The rolls
-
10
pieces
Spring Roll Rice Paper Wrappers
-
2
cups
cooked quinoa
-
½
cup
julienned carrots
-
½
cup
sprouts
-
1
cup
chopped napa cabbage
-
2
cups
chopped lettuce
-
¼
cup
chopped cilantro
-
½
cup
chopped basil
-
¼
cup
toasted sesame seeds
Peanut Dipping Sauce
-
½
cup
natural peanut butter (or almond)
-
¼
cup
hot water
-
2
tablespoons
tamari/soy sauce
-
2
tablespoons
lime juice
-
2
tablespoons
seasoned rice vinegar
-
2
teaspoons
tomato paste (or ketchup)
-
2
cloves
minced garlic
-
2
teaspoons
white miso (optional)
-
1
tablespoon
minced fresh ginger
-
½
teaspoon
crushed red pepper flakes
Instructions
- Soak a rice paper wrapper in hot water until soft, then lay it flat on a clean surface.
- Spread a layer of quinoa across the right third of the wrapper.
- Add lettuce, carrots, sprouts, cabbage, cilantro, and basil on top of the quinoa.
- Drizzle a tablespoon of peanut sauce over the veggies and sprinkle sesame seeds.
- Roll the wrapper tightly over the filling, tucking in the sides as you go.
- Keep the completed roll under a damp towel while making the rest.
- Slice the rolls in half for serving and pair with extra peanut sauce.
- To make the sauce, blend all sauce ingredients until smooth and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
10
Calories
211
Total fat
9g
Total carbohydrates
24g
Total protein
8g
Sodium
434mg
Cholesterol
1mg
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