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.
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
Cut your veggies in long match sticks. Still working on my knife skills. 🙂
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.
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.
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.
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.
Eat with additional mustard and sriracha if you’re like me and love sauces. These would also be tasty with my cilantro stem dressing.
Enjoy and Exhale!