September 12, 2021

Quinoa Spring Rolls


I am still laughing over my weekend - Saturday to be more specific. Two of our friends hosted an elementary school style field day. Complete with kick ball, potato sack races, bean bag toss, spoon/egg races, three legged races and of course beer pong and flippy cup. We even had tiny cheerleaders - Rory and TJ!
      {I had to include this picture of Rory - she already has the potential - as a 1 year old - to be funnier than her parents!}
My big mistake of the day was voicing the fact that I wanted nothing to do with being a team captain - which of course means I was immediately voted in. Turns out the white team consisting of 5 chicks and 2 dudes affectionately called “team estrogen” were the big winners that day.

Oh and if you know me you know that I do NOT win things, so believe me when I tell you that I went home pretty freaking satisfied with myself. (Bonus: Mike was on the losing team J)Thank you to my lovely team mates: Nathan, Nicole, Drew, Ellen, Anne, and Erica! I’m already looking forward to next year!

Anyway - on to the recipe - I am on a Quinoa kick. Hubby and I went on a date shortly after our wedding to a new spot, which I of course cannot remember the name of. But, they had this spring roll on the menu with this peanut ginger sauce. Mike asked me repeatedly for spring rolls after that, and looked up the peanut ginger sauce to see if he could find one the same color/consistency as the one the restaurant had.

Then I started thinking about spring rolls and was already bored. So, knowing that I needed to put a different spin on it, Quinoa came to mind! Seriously, these were awesome - you have to try them!


 
Ingredients for the spring rolls:
1 cup of quinoa, cooked
½ cucumber, sliced thinly
½ red pepper, sliced thinly
1 handful of matchstick carrots
1 handful of greens - I used spinach and arugula
Cilantro - to taste - I added lots!
Rice paper wrappers - check the produce section!

  1.  Cook the quinoa on the stove top, per the package instructions and set aside.
  2. Then, slice all your veggies and leave them out on your cutting board so you can easily get to them.
  3. You will need a large pan filled with about an inch of water for the rice paper wrappers. Open the package and soak just one wrapper for about 30 seconds until it’s just soft. You will have to play with this process a little. The first one I soaked fell apart, so then you soak it not so long the next time, etc. Don’t get frustrated, it will take 2 or 3 tries.
  4. Once you have the proper consistency, lay the rice paper wrapper flat and stuff it full of your ingredients. Keep in mind that both sides need to be wrapped together so nothing falls out - so stuff the middle more than anything else.
  5. Fold together like a burrito at chipotle and cut in half.

Ingredients for the sauce:
*Recipe adapted from BS in the Kitchen
2 tablespoons peanut butter
3 tablespoons soy sauce
2 teaspoons fresh ginger, grated
1 tablespoon sugar
1 teaspoons sriracha sauce
Fresh lime juice - to taste
Raw cashews, for crunch, optional

  1. Mix together with an immersion blender - the peanut butter doesn’t mix in with just a spoon.
  2. Serve on the side, for dipping or in my case POURING over the spring rolls!




11 comments:

Liz's Lemon Bowl said... [Reply to comment]
This comment has been removed by the author.
Kristen Bowen said... [Reply to comment]

These look amazing. Adding them to my will try list.

amy @ fearless homemaker said... [Reply to comment]

Sounds like such a fun weekend - take me with you next time! =) And these spring rolls? Sound amazing! I'm a huge quinoa junkie and am always looking for new ways to use it. This is one of the most creative uses i've seen yet!

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Cassie/Bake Your Day said... [Reply to comment]

Fun! We did that sort of thing on the 4th at a friend's house. They had 10 games set up all around their house and we played as teams. You can never be too old for games. Love these spring rolls girl, right up my alley!

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