Vegetarian Summer Rolls With Quinoa Recipe

Name: Vegetarian Summer Rolls With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Summer Rolls; 1/2 cup red quinoa; 1/2 cup water; 1/2 teaspoon seasoned rice vinegar; 1/2 teaspoon sesame oil; 1 packet banh trang - rice paper spring roll wrappers; 1 large carrot (or 2 small), peeled and julienned; 1/2 English cucumber, peeled, seeded and julienned; 1 small red bell pepper, seeded and julienned; 6-8 leaves red leaf lettuce; 2-3 mint sprigs (12-18 leaves); 7 ounces (1/2 a brick), extra firm tofu, julienned; soy sauce; black sesame seeds; Nuoc Cham (dipping sauce); 1-2 cloves garlic, crushed; 1 Thai chile, minced; 1 tablespoon fresh lime juice; 1 teaspoon seasoned rice vinegar; 1/2 cup fish sauce; 1/2 cup water

Servings: persons

Summer Rolls
1/2 cup red quinoa
1/2 cup water
1/2 teaspoon seasoned rice vinegar
1/2 teaspoon sesame oil
1 packet banh trang - rice paper spring roll wrappers
1 large carrot (or 2 small), peeled and julienned
1/2 English cucumber, peeled, seeded and julienned
1 small red bell pepper, seeded and julienned
6-8 leaves red leaf lettuce
2-3 mint sprigs (12-18 leaves)
7 ounces (1/2 a brick), extra firm tofu, julienned
soy sauce
black sesame seeds
Nuoc Cham (dipping sauce)
1-2 cloves garlic, crushed
1 Thai chile, minced
1 tablespoon fresh lime juice
1 teaspoon seasoned rice vinegar
1/2 cup fish sauce
1/2 cup water

1
Combine quinoa and water in a medium sauce pan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until water is fully absorbed and the quinoa is completely cooked. Transfer to a bowl to cool and dress it with rice wine vinegar and sesame oil. Set aside.
2
Make sure you have all vegetables, herbs and tofu cut and ready to go. Drizzle the tofu with soy sauce and sprinkle with sesame seeds, if using. Fill a plate or pie pan with water and make sure it's large enough to submerge the rice paper wrappers.
3
Soak each rice paper wrapper as you go, turning it over in the water 5 times. It'll still feel a little bit stiff, but resist the urge to oversoak. The water will continue to hydrate the wrapper as you're adding your filling.
4
Lay the lettuce and mint down first, followed by 2 T. quinoa, 2-3 slices of each vegetable and tofu. Carefully wrap the bottom edge over the filling and pull it back slightly to create a tight roll. Fold the right side of the wrapper to the center, fold the left side of the wrapper to the center and roll upwards to complete the roll. Set on a plate and continue rolling with the remaining ingredients.
5
To make the sauce, stir together all ingredients in a medium bowl. Use less chile if you're heat sensitive.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Summer Rolls, 1/2 cup red quinoa, 1/2 cup water, 1/2 teaspoon seasoned rice vinegar, and more.

Yes, Vegetarian Summer Rolls With Quinoa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Summer Rolls With Quinoa

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