Quinoa Vegetable Spring Rolls

I made these on Friday after coming back from a super hot and sweaty yoga class. I was in the mood for something light but still filling and frankly I was looking for an excuse to eat a bunch of dipping sauces. These spring rolls were just the thing.

quinoa vegetable spring rolls

I didn’t have any rice noodles so I substituted red quinoa; it added some heft and substance to these rolls. I love how versatile this recipe is. Swap in some tempeh, tofu, maybe even some lentils instead of the quinoa. If you try lentils let me know how it goes, I worry they might not hold together well. You can also mix and match the veggies, I wish I’d have had some bean sprouts, next time.

Quinoa Vegetable Spring Rolls (vegan, gluten-free)

5 brown rice paper wrappers

water for wetting the wrappers

1 cup cooked quinoa, any variety

1/2 avocado, thinly sliced

1 small carrot, cut into match sticks

cilantro

sriracha

spicy mustard

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Cut your veggies in long match sticks. Still working on my knife skills. 🙂

spring roll vegetables

Grab your rice paper wrappers. I used brown rice wrappers. They were a little old and kept breaking on me. Buy a fresh package if you’re looking to wow with the presentation.

brown rice spring roll wrappers

Put some water on a large plate, place one wrapper on the plate at a time. If you have plates without the center rim I would use those. If not, make sure to move the wrappers around so the water evenly coats the wrapper.

place water on a plate

The wrappers should be soft but not falling apart. Let excess water drip off before placing on a second plate. Pile with quinoa, vegetables, cilantro and sauces.

veggie spring roll prep veggie spring roll prep

To roll, turn two sides in on the topping. Then roll the far side over the two sides you just turned in until the seams are covered. I’m sorry there aren’t step by step pictures. I’ll try to take some next time I make these.

veggie spring roll prep quinoa vegetable spring rolls quinoa vegetable spring rolls

Eat with additional mustard and sriracha if you’re like me and love sauces. These would also be tasty with my cilantro stem dressing.

quinoa vegetable spring rolls

Enjoy and Exhale!

Getting saucy

Yesterday I alluded to two of my favorite sauces to accompany my dinner bowls. I’ve mentioned my love for sauces before. I think salad dressings and sauces make a meal so I am constantly creating and experimenting with new flavor combinations.

This peanut sauce is unbelievably delicious. I’ve been making it forever and we eat it over vegetables, quinoa, beans, sweet potatoes, just about anything. I’ve never found a bottled peanut dressing or satay sauce that’s this tasty…and I’ve tried them all!

Vegan Gluten-Free Peanut Sauce

2 tablespoon unsalted peanut butter, I use the freshly ground peanut butter from Whole Foods

1 teaspoon sriracha

1/2 tablespoon minced garlic

2 tablespoon rice wine vinegar, in most my recipes you can sub this out for any type of vinegar, in this recipe I would definitely use rice wine

1/2 tablespoon peanut or olive oil

2 tablespoons lemon juice

1 teaspoon tamari or Bragg’s Liquid Aminos

1-2 tablespoons warm water

pinch of salt

pinch of sugar

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Place peanut butter, sriracha and garlic in a bowl.

Using a fork, mix in vinegar, olive oil, lemon juice and tamari.

Add water to thin out.

Mix in salt and sugar.

If the sauce is still too thick, taste and then decide what liquid to add more of. Sometimes it needs more lemon juice, sometimes more vinegar, sometimes just a little water.

The second sauce we eat a lot of is more of a salad dressing. As I’ve mentioned before, I used to be obsessed with ranch dressing but began to eat less of it after taking a closer look at the mile long ingredients list.

One evening I was lamenting the loss of my beloved condiment when Michael suggested we just make our own. His mom used to make a version for him and his siblings when they were growing up as an alternative to processed, store-bought salad dressings. So he pulled out the ingredients and got to work. Imagine my surprise when all of 4 ingredients were mixed together to create the loveliest ranch dressing I’d ever had. I’m not sure why he kept it a secret for so long.

Vegan Gluten-Free Ranch Dressing

2 tablespoons vegan mayonnaise, we use the veganaise brand

1 tablespoon unflavored almond milk

1 tablespoon fresh lemon juice

1/2 teaspoon garlic salt

————

Add all ingredients to a bowl and mix until smooth.

Every once in a while I’ll add a little fresh minced garlic but usually I keep it really simple.

I’m pretty sure that adding some sun-dried tomatoes, chipotle powder or hot sauce would create a great spicy ranch but I just thought of it and unfortunately I’m sitting at a Starbucks and can’t recreate right now to confirm for you. I’ll report back.

I love this simple salad dressing; it tastes amazing with dinner bowls, roasted potatoes or taco salads. A little goes a long way.

Both these recipes yield enough for two servings. They will keep in the fridge for a day or two in a tightly covered container but are best eaten the same day, especially the ranch.

Now, go get saucy.

Enjoy!