Quinoa Summer Rolls with a Thai Peanut Sauce

Quinoa Summer Rolls with a spicy Thai Peanut Sauce [gluten-free + vegan]

5 from 3 votes

Quinoa Summer Rolls with a Thai Peanut Sauce

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.

Prep Time20

Total Time20

Course: Appetizer, Main Course, Snack

Cuisine: Asian, Thai

Keyword: healthy rolls, peanut, summer

Servings: Servings

Calories: 364kcal

Author: Alyssa

Ingredients

for the summer rolls:

10 rice paper wraps
1 red pepper thinly sliced
2 cups shredded romaine
1 cup cooked quinoa any variety (I used black quinoa)
2 cups papaya noodles OR 1 large carrot thinly sliced
1 medium avocado sliced

for the peanut sauce

2 tablespoons creamy peanut butter
2 teaspoons gluten-free tamari
1 teaspoon sriracha or spicy chili sauce
Juice of 1 lime
2 - 3 teaspoons water

Instructions

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!

Nutrition