In this recipe I will show you how to make Healthy Vegan and fresh Rainbow rolls. The other name for this recipe is Rice paper rolls and this recipe will help you to keep healthy weight and remain fit!
Makes 10 rolls
Ingredients for rolls:
10 rice paper sheets
1 cup Quinoa
1/2 teaspoon salt
2 medium sized peeled carrots
4-5 large cabbage leaves
1 colored bell pepper (capsicum)
few cilantro leaves
Ingredients for dip :
1 inch peeled ginger
1 tablespoon lemon juice
1/4 teaspoon lime zest
few chopped basil / cilantro leaves
1 teaspoon dry chilli flakes
2 drops of soy sauce
1 teaspoon oil
1 tablespoon cane/brown sugar
1 teaspoon himalayan rock salt
Process for the rolls : Take quinoa in a big strainer and wash the quinoa nicely. Add the washed quinoa in a saucepan and add around 2 cups of water along with the salt. Once it comes to boil then reduce the heat to low and cover with a lid, cooking on low heat.
In a medium skillet add water and cover it a lid bringing to a boil. Place a steamer stand and put few cabbage leaves on it. Steam the cabbage leaves by covering with a lid until they become tender (5 to 7 minutes).
Make sure to remove the center steam out from the cabbage leaves. Check on the quinoa, once they are cooked turn off the stove and let it cool down.
While its cooling down we will shred the carrots thinly using a mandolin and slice the bell pepper long.
Also we will cut the avocado long by dividing them into half and then scoring the pulp from inside. We will take one rice paper. Take a round deep and flat pan to soak one side for 5 seconds and flip the other side soaking just for 2 seconds.
Place the soaked rice paper on a cutting board and let it sit for 30 seconds, then place the cabbage leaves after dividing it into half or equal size for each rolls. Add the quinoa on the cabbage and the rest of the fillings. Fold the top and bottom part of the rice paper and fold the adjacent end rolling it tightly. Repeat the same with the remaining papers and keep all the rolls in the fridge to get chilled.
Process for the dip: Grate the ginger in a bowl, add the zest, chopped basil or cilantro leaves, sugar and salt. Add little bit of warm water and then stir well to dissolve the salt and sugar. Add the remaining ingredients with 1/2 cup of water and mix well.
Keep this aside for 15 minutes, allow the dip to season well. Remove the rolls out and cut them into half.
Serve fresh spring rolls on a plate along with the dip.
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