A fresh and light quinoa spring roll with herbs, avocado, and colorful vegetables. Served with a spicy peanut sauce that zips.
Ingredients: 1 cup cooked quinoa. Rice paper wrappers. 1 cup shredded carrots. 1 cucumber, julienned. 1 red bell pepper, thinly sliced. 1 avocado, sliced. Fresh cilantro leaves. Fresh mint leaves. Sesame seeds for garnish.
Instructions: Prepare quinoa according to package instructions and let it cool. Soak rice paper wrappers in warm water for about 10 seconds until pliable. Lay the softened wrapper on a flat surface and add a small amount of quinoa in the center. Top with shredded carrots, cucumber, bell pepper, avocado, cilantro, and mint leaves. Fold the sides of the wrapper and roll it tightly from the bottom to form a spring roll. Repeat with the remaining ingredients. For the spicy peanut sauce, mix together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon lime juice, and 1 tablespoon maple syrup. Serve the quinoa spring rolls with the spicy peanut sauce for dipping. Garnish with sesame seeds before serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
Meon Valley Airgun Club
