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Gluten-Free Quinoa and Vegetable Summer Rolls

By Camilla Saulsbury

Gluten-Free Quinoa and Vegetable Summer Rolls

 

Summer rolls are quintessential Asian appetizers: easy to eat out of hand and perfect for pairing with a variety of beverages. Here, they get a spa makeover with vibrant vegetables and nutty quinoa as the filling. Lime juice, garlic and hot pepper flakes add great kick to the dipping sauce, says Camilla Saulsbury, author of 500 Best Quinoa Recipes.

 

 

Dipping Sauce

1 clove garlic, thinly sliced 1

1⁄4 tsp hot pepper flakes 1 mL

1⁄4 cup tamari or soy sauce (Gluten-Free) 60 mL

3 tbsp liquid honey or agave nectar 45 mL

3 tbsp freshly squeezed lime juice 45 mL

Summer Rolls

11⁄2 cups cooked quinoa (see page 10), cooled 375 mL

8 81⁄2-inch (21 cm) round rice paper wrappers 8

2 beets, peeled and julienned 1

1 large carrot, julienned 1

1 large red bell pepper, julienned 1

11⁄2 cups quinoa sprouts, radish sprouts or alfalfa sprouts 375 mL

1 cup packed fresh basil leaves 250 mL

 

1. Dipping Sauce: In a small bowl, whisk together garlic, hot pepper flakes, tamari, honey and lime juice.

2. Summer Rolls: In a small bowl, combine quinoa and 1 tbsp (15 mL) of the dipping sauce.

3. In a large bowl of hot water, soak 1 wrapper for 60 to 90 seconds or until pliable. Transfer to a work surface. Near the bottom of the wrapper, place one-eighth of the quinoa mixture, beets, carrot, red pepper, quinoa sprouts and basil in a line, leaving 1⁄2 inch (1 cm) at either end. Fold the ends in and roll tightly to enclose filling; place on a plate. Repeat with the remaining ingredients.

4. Cover loosely and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours. Cut rolls in half on the diagonal and serve with the remaining dipping sauce.

 

Makes 8 rolls