Red Quinoa Veggie Spring Rolls with Spicy Cashew Sauce
The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you’d like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll…using cashew butter instead of peanut butter.
- 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
Prepare the quinoa according to the directions on the package.
Wash and cut the fresh veggies.
Prepare spicy cashew butter sauce by whisking together all sauce ingredients. Add hot water to thin until you reach a desired consistency for pouring and/or dipping.
Spring Roll Assembly:
Dip one rice paper sheet in a bowl of warm water. Make sure the entire rice paper gets submerged before transferring to a damp plate. To the bottom third of the wrapper add a spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs. Gently fold over once, tuck in edges, and continue rolling until seam is sealed…(like a burrito!)
Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
Serve with a small dish of cashew butter sauce for dipping or pouring! Enjoy!