To make my summer rolls a touch bit healthier, I’ve decided to skip the white rice noodles and add quinoa instead. Then I add all my toppings, roll them up and dunk them in a spicy Thai peanut sauce. Pretty much the best meal ever.
Prepare all the veggies and arrange them on a plate for easy assembly. If using papaya, peel whole fruit then using a juilenne peeler, peel "noodles" from the outside of the papaya. Continue to peel until you get to the softer flesh, rotate fruit and repeat until you have two cups. [you can skip this part and just use carrots if you prefer!]
Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.
Place a layer of quinoa onto the center of the circle. Top with lettuce, peppers, papaya (or carrot) and avocado. Assemble like a burrito - fold in the sides, then roll away from you, tucking the filling in as you roll.
Repeat until all ingredients have been used.
For the sauce, whisk together the peanut butter, tamari, hot sauce and lime. Blend until smooth. Add water 1 teaspoon at a time until the sauce reaches your desired consistency.
Dip summer rolls into sauce and enjoy!
Quinoa Summer Rolls with a Thai Peanut Sauce
Amount Per Serving (2 g)
Calories 364Calories from Fat 117
% Daily Value*
Saturated Fat 2g13%
Vitamin A 13745IU275%
Vitamin C 50.7mg61%
* Percent Daily Values are based on a 2000 calorie diet.