Rice paper rolls are really easy to make, they may look a bit intimidating, but the trick is not to soak them too long. Let the rice paper soften without going soggy, they tear apart easily. The vegetable filling is also moist and will give the roll enough pliability once you’re rolling them up. They keep a day in the fridge but really are best when eaten the same day. They are really great for lunch or a summer dinner when it is too hot outside to cook. You can make them in the morning and keep them in the fridge for when you are ready to eat them. I added the beet root which may be a bit unconventional, for the sweetness it gives the rolls and of course the beautiful color.
Serves: 3-4
Ingredients for the rice rolls:
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- 10 rice papers or more
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- 1 cup cooked quinoa
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- 1 cucumber, peeled, deseeded and cut in to strips
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- ½ cup sprouts
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- 2 carrots cut to thin strips
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- some Coriander leafs
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- 1 avocado, peeled and cut in to strips
- 1 beet root, peeled and grated fine
Ingredients for the peanut sauce:
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- 1/4 C. peanut butter
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- 1 tbsp. soy sauce
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- 1/2 tsp. coriander powder
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- 1/4 tsp. cumin
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- 1/2 tsp. garlic powder
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- 1 tsp. Sambal Oelek or Sriracha sauce, or more if you can take it
- 3/4 – 1 C. coconut milk
Method:
For the peanut sauce, just mix all the ingredients. You can serve it as is, or heat it up a little bit. It will thicken however.
For the rice rolls, arrange all the ingredients for the stuffing and prepare to make the rolls. Take a shallow bowl with warm water.
Soak the rice paper sheets for about 15 seconds and let it get pliable. Carefully take it out and lay it on a moist kitchen towel (I put them on a plastic cutting board, but then you have to work quit fast), and stuff all the vegetables. Top with Quinoa and roll tightly. Make sure not to over stuff it. Roll like you would a traditional spring roll or a wrap.After you roll it, put them on a plate that has been rubbed with a little bit of vegetable oil. Cover them loosely with a wet paper towel or kitchen towel. Cut them in half when you are ready to eat. Serve them with the peanut sauce. If you are going to keep them in the fridge all day until evening , cover them with cling film which has been sprayed with cooking oil.
Enjoy!
Myra Xo
TCS 
Yours are so much more beautiful than mine!
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Oh Dolly, your so kind. I’ve done a lot of rolling in my life, hehe.
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oh my gosh! looks too pretty to eat! is that food or art?
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Thank you so much for your kind words.
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Great photo on the rolls looks like you are smuggling jewels in the wrappers
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so much healthy in one meal! Great recipe.
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Thank you.
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I make rice paper rolls often but never added beets and I just love the idea! Looks delicious..:)
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Thank you Ronit, I added it for the color, but the sweetness and juiciness goes really well with the Quinoa.
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This looks so pretty and yummy!
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