Quinoa Spring roll
For today’s Lunch a little asian inspired theme;
Quinoa spring rolls filled with some flaked salmon (last nights dinner) fresh slices of Mango and Avocado.
Mango, baby carrots, mandarin (which I then peeled), chopped cucumber and Yogurt. I also packed a little packet of tamari to lightly dress the rolls.
Super easy, super quick.
(lettuce is mainly to prevent the rolls from sticking, maybe she’ll surprise me by eating them too. lol)
Soak your rice paper in warm water for 10-15 seconds then lay out on a tea towel, place your filling of choice in the center…roll one end right over your toppings, then the two sides and finally roll right to the end tightly.
I’ve tried the rice paper wraps before, but I was not successful 😦 Have you got any tips on how to keep them whole when taking them out of the water?
Hello,
This was the first try for me….I just dipped them in quick 10 seconds did it (the package says 10-15 seconds in warm water). I then lay them on a tea towel. Give it another try, I really enjoyed it. I found this much easier the the seaweed…I always struggle to get them from cracking.