Quinoa Summer Rolls with a Thai Peanut Sauce
These light and refreshing quinoa summer rolls are the perfect choice for a healthy meal or snack. Filled with crisp vegetables, delicate quinoa, and wrapped in rice paper, they are not only colorful but also packed with flavor. The addition of creamy Thai peanut sauce gives them a bold, slightly spicy touch. A great option for a light lunch, dinner, or a snack on warm days – easy to make and full of vibrant ingredients!
INGREDIENTS
- for the summer rolls:
- 10 rice paper wraps
- 1 red pepper thinly sliced
- 2 cups shredded romaine
- 1 cup cooked quinoa any variety
- 1 large carrot thinly sliced
- half papaya.
- 1 medium avocado sliced
Peanut Sauce
- 2 tablespoons creamy peanut butter – organic without additives
- 2 teaspoons gluten-free tamari
- 1 teaspoon sriracha or spicy chili sauce (optional)
- Juice of 1 lime
- 2 – 3 teaspoons water
PREPARATION
Prepare all the veggies and arrange them on a plate for easy assembly. If using papaya, peel whole fruit then using a juilenne peeler, peel „noodles” from the outside of the papaya. You can skip this part and just use carrots if you prefer.
Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.
Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.
Place a layer of quinoa onto the center of the circle. Top with lettuce, peppers, papaya (or carrot) and avocado. Assemble like a burrito – fold in the sides, then roll away from you, tucking the filling in as you roll.
Repeat until all ingredients have been used.
Repeat until all ingredients have been used.
For the sauce, whisk together the peanut butter, tamari, hot sauce and lime. Blend until smooth. Add water 1 teaspoon at a time until the sauce reaches your desired consistency. You can also use soy sauce.
Enyoj!!
