Red Quinoa Veggie Spring Rolls With Spicy Cashew Sauce
Ingredients:
- Spring Rolls
- 1 cup Alter Eco Royal Red Quinoa
- 10 sheets of rice papers
- 3-4 pieces of green or red leaf lettuce
- 1 bell pepper, cut into thin strips
- 1 avocado, cut into thin strips
- 1 cucumber, julienned
- 1 large carrot, julienned
- one bunch cilantro
- one bunch mint
- Spicy Cashew Dipping Sauce:
- 1/2 cup cashew butter
- 2 Tbsp soy sauce
- 3/4 tsp chili garlic sauce
- 2 Tbsp pure cane sugar or honey
- 1/2 lime, juiced
- Hot water to thin
Directions
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Prepare the quinoa according to the directions on the package.
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Wash and cut the fresh veggies.
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Prepare spicy cashew butter sauce by whisking together all sauce ingredients.
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Add hot water to thin until you reach the desired consistency for pouring and/or dipping.
Spring Roll Assembly:
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Dip one rice paper sheet in a bowl of warm water.
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Make sure the entire rice paper gets submerged before transferring to a damp plate.
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To the bottom third of the wrapper add a spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs.
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Gently fold over once, tuck in edges, and continue rolling until the seam is sealed...(like a burrito!)
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Place seam-side down on a serving platter and cover with a damp towel to keep fresh.
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Repeat until all fillings are used up – about 8-10 spring rolls total.
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Serve with a small dish of cashew butter sauce for dipping or pouring! Enjoy!
