Quinoa And Vegetable Spring Rolls
Quinoa and Vegetable Spring Rolls are a delightful Bolivian dish that combines the nutty flavor of quinoa with fresh vegetables, all wrapped in a light and crispy spring roll wrapper.
Ingredients
- 1 cup cooked quinoa
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 1/4 cup chopped cilantro
- 12 spring roll wrappers
- Oil for frying
Instructions
- In a large bowl, combine the cooked quinoa, shredded cabbage, julienned carrot, sliced bell pepper, and chopped cilantro.
- Place a spring roll wrapper on a clean surface and spoon 2-3 tablespoons of the quinoa and vegetable mixture onto the bottom third of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
- Heat oil in a large skillet over medium heat. Fry the spring rolls until golden brown and crispy, about 2-3 minutes per side.
- Remove the spring rolls from the skillet and drain on paper towels.
- Serve the quinoa and vegetable spring rolls with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Large bowl Cutting board Sharp knife Skillet Tongs Paper towels
Tools
Frying pan
Serving suggestions
Serve the quinoa and vegetable spring rolls with a sweet chili dipping sauce for a burst of flavor.
Tips & tricks
For a healthier alternative, you can bake the spring rolls in the oven instead of frying them.
Cost
$10