Wednesday, January 14, 2015

Kale and quinoa spring rolls!

Spring rolls are such a unique item, the transparency of the rice paper allows you to be playful with the colors and different textures. These spring rolls are easy, nutritious, and of course delicious! The nice thing about these is you can make them personal to your likings, you can swap almost any vegetable with the ones I used, you can add a protein, or use a different grain. I highly recommend creating a couple different sauces accordingly, it makes it more fun to eat! 

Ingredients: Rice paper, Quinoa, Kale, Carrots, Green onions, Cilantro, Salt, and Pepper. 

How To Make it: 

 First cook about 1/2 a cup of quinoa

Then prepare the vegetables, chop the cilantro, spear the carrots and onions, and chop the kale. When preparing the vegetables try for a thin and easy to roll size. 

Rice paper is very delicate, but still very easy to work with. Soak the rice paper in a couple inches of water for about 30 seconds to a minute or just until soft. 

Rolling: put the quinoa in the center of the paper and add the appropriate amount of vegetables (4 pieces of kale, 2 carrots, 2 green onions and a sprinkle of cilantro). Now you can add the salt and pepper and finally like a burrito fold the sides in and roll it away from you. 

 Now, if you find these too plain you can dip them in a peanut sauce, a soy sauce, or a spicy chili sauce.

 Tip: if you find that one is breaking or overfilled, just double wrap it with a second rice paper to save it!

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