Madelynn's Quinoa Rolls

Madelynn is on the IT team at StickerGiant

Madelynn-on-the-IT-Team-at-StickerGiant

Last year we renovated our backyard and loved having meals out there. My husband and two kids spent many lunches lounging on blankets in the warm noon sun. It smelled like fresh cut grass and sounded like toddlers chattering about how they don't like spring rolls!

 

 

 

 

knifeIngredients

10 rice paper wraps

1 red pepper, thinly sliced

2 cups shredded romaine

1 cup cooked quinoa, any variety (I used black quinoa)

2 cups papaya noodles OR 1 large carrot, thinly sliced

1 medium avocado, sliced

2 tablespoons creamy peanut butter

2 teaspoons gluten-free tamari

1 teaspoon srirach or spicy chili sauce

Juice of 1 lime

2-3 teaspoons water

 

Directions

Prepare all the veggies and arrange them on a plate for easy assembly.

If using papaya, peel whole fruit then using a julienne peeler, peel "noodles" from the outside of the papaya.

Continue to peel until you get to the softer flesh, rotate fruit and repeat until you have two cups. (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.

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.

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.

Dip summer rolls into sauce and enjoy!

 

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