These effortless rainbow spring rolls are light, delicious and the perfect fun meal! You can get the kids involved by creating their own little masterpieces or this would be an awesome addition to your super bowl party menu! I also have to admit, I’ve longed for spring with this weird Montreal weather and these colorful rolls definitely brought a little brightness into my day.
If you didn’t know, this past Thursday I got the opportunity to attend Boulangerie St-Methode’s event for the launch of the new quinoa bread (which the bread is absolutely amazing and I can’t wait to create a recipe with it!). I had such a good time and got to meet many other bloggers, as well as discover a bunch of awesome companies that believe in the importance of eating local, healthy foods with wholesome ingredients! It was a food blogger’s oasis! I am sure I can speak for the many food bloggers that attended, we were all excited to create new recipes with all the food we received in our goodie bags! Amongst all the stuff we received, was a bag of white quinoa by Elan provided by Yupik. If you haven’t heard of them before, they provide high-quality products from candy to health foods that you can either buy online or in store. Being the quinoa fanatic that I am, as you can tell by most of my recipes, I was more than excited to create a recipe with it!
Now let’s talk about the recipe at hand! Just like every recipe, you can change up the ingredients to suit your taste. In this recipe that I’m sharing with you, I added red peppers, beets, carrots, cucumber, basil, quinoa (obviously) and red radish micro greens. These spring rolls are nutrient packed, crunchy and sweet while looking fabulously colorful!
You can totally use store-bought pre-made dipping sauces, but if you have all the ingredients on hand, I would definitely suggest making it yourself. You’ll know all the ingredients that are in the sauce and you’ll be able to control the amount of sodium because we all know looking like a puffer fish the next morning is so last year! I created a choice of two sauces, a maple sesame sauce and a spicy soy sauce for the ones who can handle some heat. We all know that I popped some Tums after eating that sauce! Hashtag, weak.
To make the spring rolls you’ll need to get some rice paper. If you aren’t able to find them at your local grocery store in the “International Section”, then you can surely get them at an Asian supermarket.
You’ll need to work a little quickly and you don’t want to overstuff them. A bit of everything is just enough!
Let’s get to the recipe, shall we!
- For the 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
- HONEY SESAME SAUCE
- ½ cup maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- ¼ cup soy sauce
- Fresh ginger, cut into small slivers
- Toasted sesame seeds for garnish
- For the Spicy Soy Sauce
- ¼ cup soy sauce
- 2 teaspoons sriracha
- 1 teaspoon honey
- Chopped green onions for garnish
- Toasted sesame seeds
- 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.
- Prep vegetables and herbs, set aside
- 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.
- 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.
- 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!
- 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.
- 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.
- Serve with Maple Sesame Sauce and Spicy Soy Sauce
- Leftovers store well individually wrapped in plastic wrap, though best when fresh.
- You can prep the vegetables, herbs, dipping sauces and cook the quinoa the night before.
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.