Power Veggie Edamame Quinoa Summer Rolls (Vegan, GF

• Gluten free

• Produce

  • 3 sprigs Basil, leaves
  • 2 Carrots, medium slices thin
  • 8 oz Edamame, frozen
  • 1/4 tsp Ginger, powder
  • 2/3 cup Kale, lightly cooked
  • 3 sprigs Mint, leaves
  • 1 1/2 cups Red cabbage

• Condiments

  • 1 tsp Chili garlic sauce
  • 2 tsp Lemon juice, freshly squeezed
  • 2 tbsp Peanut butter, creamy
  • 4 tsp Soy sauce

• Pasta & Grains

  • 1 cup Quinoa, cooked red

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Sesame oil

• Bread & Baked Goods

  • 20 Rice paper wrappers

• Liquids

  • 2 tbsp Water

Found on lightorangebean.com

Description

Ingredients

• 2 tablespoons creamy peanut butter
• 2 tablespoons water
• 1 teaspoon chili garlic sauce
• 2 teaspoons soy sauce
• 2 teaspoons freshly squeezed lemon juice
• 8 oz frozen edamame
• 1 cup cooked red quinoa, cooled to room temperature
• 3 sprigs mint leaves
• 3 sprigs basil leaves
• ⅔ cup lightly cooked kale, shredded (see note)
• ½ teaspoon salt
• ¼ teaspoon ginger powder
• 2 teaspoons soy sauce (gluten-free if desired)
• 1 teaspoon sesame oil
• 1½ cups shredded red cabbage
• 2 medium carrots, thin slices
• 20 rice paper wrappers

Directions

• Whisk together all the spicy peanut butter sauce ingredients and set aside.
• Bring 2 cups water to a boil and cook frozen edamame in the boiling water for 5 minutes. Drain and rinse with cold running water.
• Place the cooked edamame, mint leaves, and basil leaves into a food processor. Briefly chop them but not puree. This will give the summer roll some buttery and crunchy texture.
• Add the mixture of edamame and herbs and the remaining ingredients, except red cabbage, carrots, and rice paper wrappers into a large mixing bowl. Toss to combine and set aside.
• Clean a large working surface very well. I used my kitchen counter. Rinse both sides of each rice paper wrapper under running cold water and then shake off the excess water briefly. Place the damp rice paper wrapper onto the working surface. I do 5 wrappers for each batch. Move onto the next step immediately.
• For each wrapper, place 1½ tablespoons of edamame-quinoa stuffing, and a few slices of red cabbage and carrots on the lower ⅓ of the wrapper. Do not place too much filling on the wrapper otherwise it will be very hard to roll. Repeat this step for the other four wrappers that go with this batch.
• To roll the rice paper: Start from the first wrapper (the one you rinsed with water and filled with filling first) and so on. Gently lift up the bottom of the wrapper, pull it up over the filling, and tuck it in. Lift both sides and fold in towards the middle. Continue to roll up tightly. Finish the rest of the wrappers. Do not let the damp wrapper set on the counter too long, otherwise it will become really soggy and hard to lift up.
• Place the finished summer rolls on a plate. Serve with spicy peanut butter sauce if desired. These summer rolls can be stored in refrigerator for up to 4 days. The wrappers will be very chewy when these rolls are freshly made.

Nutrition