Vietnamese Spring Rolls.
In Vietnam you get the spring rolls fresh, not deep fried! With raw veggies, glass noodles and herbs - sometimes even with fresh fish - I LIKE !!
Just a perfect appetizer on a hot day. Very quick and easy to prepare beforehand and take with you as a light office lunch.
These particular spring rolls are made with quinoa and not rice noodles. It makes them more colourful, rich in nutrients and proteins!
Keep the best for last: Dip the spring rolls into a very yummy (Indonesian) peanut sauce!
Just a perfect appetizer on a hot day. Very quick and easy to prepare beforehand and take with you as a light office lunch.
These particular spring rolls are made with quinoa and not rice noodles. It makes them more colourful, rich in nutrients and proteins!
Keep the best for last: Dip the spring rolls into a very yummy (Indonesian) peanut sauce!
Simply THE best spring rolls!
Preparation 30 min.
Serves 4 (8 - 10 pieces).
You need.
10 spring roll / rice papers
1/2 cup Quinoa
1 cup water
1/2 tbsp soy sauce
1/2 lime or lemon, juiced
1 avocado
1 red bell pepper
1 carrot
1/2 cucumber
fresh herbs - peppermint, cilantro, basil..
Instructions.
Cook 1/2 cup quinoa and 1 cup water in a small pan for 15-20 min. or until all water is absorbed.
When it's nice and fluffy and no more liquid in the pan, add the soy sauce and lime juice to the quinoa to make it more tasty.
While the quinoa is cooking, you can prepare the veggies and herbs.
For the cucumber I suggest you cut out the middle piece to make them less watery.
For the cucumber I suggest you cut out the middle piece to make them less watery.
When everything is ready prepare a shallow dish with hot water (right out of the kettle) but be careful not to burn your fingers! Because that's where you have to put the rice papers in.
Now you can start:
Put a rice paper into the hot water for about 5 seconds until it gets soft and loose.
Take it out carefully and let it drip off before you transfer it to a clean surface. Spread out into a circle.
Add 1 tbsp of quinoa to the bottom third of the rice paper. Lay in the veggies and herbs. I recommend not to overload it - I think it's easier to eat that way. But just try it out and you will find the right amount for you soon enough ;)
Now you can fold and roll (see pics bellow) and your first beautiful spring roll is ready to enjoy.
Notes.
As mentioned above, the spring rolls are best with your homemade peanut sauce, but of course you can also just dip them into soy sauce!
Enjoy.
Inspiration. This recipe is inspired by minimalistbaker.com