Meatless Monday–Rainbow Spring Rolls

Every time I speak with someone about shifting to a vegan diet–salads are one of the first meals that come up. But if you’re like me, and there are only so many salads you can eat, let me introduce you to your new best friend–Rice Paper!

rice paper

These are lunchbox friendly, kid friendly, and over all easy to make. (and delicious to eat.)

This weeks #MeatlessMonday recipe come from the website Motherhood in Stilettos, and is a delicious and nutritious way to eat all those leafy greens we vegans depend on to get the vitamins and minerals we need to live vibrant lives.

Rainbow Spring Rolls:

  • 1 cup uncooked quinoa, red or white
  • 2 cups vegetable broth or water
  • 10 spring roll paper
  • 1 cup each julienned cucumber, carrot, red pepper and beet
  • 1 cup fresh basil,or any other of your choosing
  • 1 cup red radish microgreens, or any other of your choosing

For the Maple Sesame Sauce:

  • ½ cup maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • ¼ cup soy sauce (coconut aminos would also work, as would Braggs liquid aminos)
  • Fresh ginger, cut into small slivers
  • Toasted sesame seeds for garnish

For the Spicy Soy Sauce:

  • ¼ cup soy sauce (coconut aminos would also work, as would Braggs liquid aminos)
  • 2 teaspoons sriracha
  • 1 teaspoon honey
  • Chopped green onions for garnish
  • Toasted sesame seeds
Instructions:
  1. In a medium size pot, add quinoa and 2 cups broth or water, bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it’s light and fluffy in texture.
  2. Prep vegetables and herbs, set aside
  3. Prepare the Maple Sesame Sauce and the Spicy Soy Sauce by adding all of the sauce ingredients into a small mixing bowl and whisk to combine.
  4. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
  5. Transfer to a damp tea cloth, paper towel, cutting board or a similar surface and gently spread out into a circle. It may take a little practice, so don’t feel bad if your first few attempts result in a few torn rice papers!
  6. To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots,red peppers, cucumber, beets and fresh herbs. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  7. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
  8. Serve with Maple Sesame Sauce and Spicy Soy Sauce

 

Why this is such a great recipe: because you can adjust the filling of the rice paper. It gives you a new level of variety. Plus, they’re portable.

Filling ideas are limitless: purple cabbage, beet root, carrots, kale, spinach, rice, tofu, and on and on and on.

A great place to start on shifting to a plant based life is looking outside what you normally eat. Use this switch to find and try new and interesting food or simply a new way to eat an old food.

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