Quinoa-Stuffed Spring Rolls with Peanut Dipping Sauce

blue zones dairy free gluten free nut butters peanut butter raw vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe from The Blue Zone´s Kitchen cookbook.

Another favorite recipe from the Blue Zones Kitchen Cookbook. These raw spring rolls are super easy to prepare, healthy and so tasty. Feel free to change the filling ingredients to anything you have on hand or whatever combination sounds good to you.

These spring rolls are filled with plant-protein from the quinoa and peanuts, loaded with vitamins, minerals and antioxidants from the raw veggies and are also a great source of fiber which will help you stay satiated, keep blood sugar stable and your digestive tract running smoothly. Enjoy! 

INGREDIENTS 

For spring rolls

  • 1/2 cup quinoa, rinsed
  • 10 spring roll rice paper wrappers
  • 1 carrot, peeled and matchstick julienned
  • 1 cucumber, matchstick julienned
  • 1 red pepper, matchstick julienned
  • handful of cilantro (or any other herb you desire)

Peanut dipping sauce:

  • ¼ cup creamy peanut butter made with the NutraMilk
  • 1 tbsp. low-sodium soy sauce
  • 2 tsp. chopped garlic
  • 1 tsp. sriracha hot sauce (optional)
  • chopped peanuts and red pepper flakes (optional, for garnish)

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

INSTRUCTIONS

  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Cook quinoa according to package directions. When done, toss to cool.
  • While quinoa is cooking, mix all sauce ingredients together on stove over low heat. Whisk until combined and creamy- adding water as needed to get your desired consistency- then set aside to cool.

  • Pour warm water into a pan or a bowl big enough to fit the wrappers.
  • Working one at a time, submerge the wrapper into the water until it becomes tender but not too soft. This can take anywhere from 20 to 90 seconds, depending on how old the rice papers are.
  • Quickly move wrapper to a dry surface and pat excess water off the wrapper.
  • Place a small amount of carrot, cucumber, pepper, quinoa, and cilantro in the middle of the rice paper. Do not overstuff.
  • Carefully roll the paper, starting from the bottom and pulling in the sides until you have rolled a tight spring roll.
  • Serve spring rolls with dipping sauce. Garnish with peanuts and red pepper flakes, if using.



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