Summer Rolls
back to mainReady for the summer?
There are so many yummy veggies and dishes for the winter but I am so ready for the summer! These summer rolls are like a salad in a roll. They are filled with all kinds of goodness and easy to transport and eat at work without making a big mess. I love to use some basil pesto for the spread to add some extra herbs and flavour. This recipe is also perfect if you want a simple dinner that is really tasty and light. I also like to offer these summer rolls as a little snack when I have friends over.
This recipe is most flavoursome when eating it within a few hours and not keeping them in the fridge over night as the rice wraps might get hard. I actually prefer just using one rice paper per roll but if you want to stuff it with lots of veggies it might break so to make it more stable I use two.
INGREDIENTS
Method:
Cook the quinoa in 100 ml hot water on low temperature until all the liquid is absorbed. In the meantime, grate all the veggies and prepare the pesto.
Fill a large bowl with hot water. Use 2 rice papers for one roll. Put one on top of the other and place them into the hot water bath until the rice papers soften. You can also just use one but it might rip apart when placing the ingredients in it. Place it on a cutting board and spread the pesto on it. Now, fill it with the cooked quinoa and grated veggies, add salt. Roll into a wrap and enjoy!