Rainbow Spring Rolls + 2 Dipping Sauces
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!
Rainbow Spring Rolls + 2 Dipping Sauces
Ingredients
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
Instructions
- 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.
Full Recipes>>Rainbow Spring Rolls + 2 Dipping Sauces