Rainbow Spring Rolls with Peanut Sauce
Colourful vegetables are rich in antioxidants and vital nutrients, so with this recipe we’re serving up every colour of the rainbow! Throw quinoa into the mix and you’ve got yourself a real power snack. Quinoa is packed with protein and contains all the essential amino acids needed for a vegan to thrive. This delicious and healthy snack looks more complicated than it really is. With a handful of fresh vegetables on hand, you can try your own variation on this basic recipe.
10 Spring Rolls
INGREDIENTS
10 Rice Paper Wrappers
½ Cup Dry Quinoa (1 Cup Water)
1 Carrot
1 Cucumber
1 Bell Pepper
Purple Cabbage
Fresh Cilantro
Salt
Peanut Sauce: ½ Cup Peanuts, ½ Cup Water, 1 tbsp Rice Vinegar, 1 tbsp Coconut Aminos, 1 Garlic Clove, Crushed Red Pepper, Salt.
INSTRUCTIONS
Rinse the quinoa in a sieve before cooking.
Add quinoa and 1 cup of water to a small saucepan.
Bring to a boil, then reduce to a simmer until all the water has cooked out.
Remove from heat, sprinkle with salt, and fluff with a fork.
Finely chop cilantro and combine with quinoa.
Cut all vegetables into julienne strips.
Use a plate of water to submerge each rice paper wrapper until tender.
Place quinoa and vegetables in the centre.
Fold in the softened rice paper from opposite sides before rolling into a tight wrap.
Repeat until all spring rolls have been rolled.
Add sauce ingredients to a tall cup and combine using a hand blender.
