shared via Kristeena Michelle
Light, sweet, crunchy and nutrient packed, you’re going to love these delicious rainbow spring rolls!
For the Rainbow Spring Rolls
1 cup uncooked quinoa, red or white
2 cups vegetable broth or water
10 spring roll paper
1 cup each julienned cucumber, carrot, red pepper and beet
1 cup fresh basil,or any other of your choosing
1 cup red radish microgreens, or any other of your choosing
For the Maple Sesame Sauce
½ cup maple syrup
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
¼ cup soy sauce
Fresh ginger, cut into small slivers
Toasted sesame seeds for garnish
For the Spicy Soy Sauce
¼ cup soy sauce
2 teaspoons sriracha
1 teaspoon honey
Chopped green onions for garnish
Toasted sesame seeds
In a medium size pot, add quinoa and 2 cups broth or water, bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it’s light and fluffy in texture.
Prep vegetables and herbs, set aside
Prepare the Maple Sesame Sauce and the Spicy Soy Sauce by adding all of the sauce ingredients into a small mixing bowl and whisk to combine.
To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
Transfer to a damp tea cloth, paper towel, cutting board or a similar surface and gently spread out into a circle. It may take a little practice, so don’t feel bad if your first few attempts result in a few torn rice papers!
To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots,red peppers, cucumber, beets and fresh herbs. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
Serve with Maple Sesame Sauce and Spicy Soy Sauce