Try this Rice Paper Rolls recipe
- 200 g quinoa rinsed and drained.
- 500 ml water.
- 1 medium avocado peeled.
- 1 medium lebanese cucumber coarsely grated.
- 1 medium carrot coarsely grated.
- 1 tablespoon chia seeds.
- 1 tablespoon fresh basil chopped.
- 1 tablespoon fresh mint chopped.
- 150 g chicken cooked and finely shredded (optional).
- 1/2 teaspoon rice vinegar.
- 1 pinch sea salt.
- 1 pinch freshly cracked black pepper.
- 8 rice paper wrappers.
- 1 tablespoon tamari to serve.
- Carbohydrate 0.549595000972567 g
- Cholesterol 0 mg
- Fat 0.0585700000844202 g
- Fiber 0.430000012290076 g
- Protein 0.271005000380469 g
- Saturated Fat 0.011973500022088 g
- Serving Size 1 1 recipe (358g)
- Sodium 1.81600000346932 mg
- Sugar 0.11959498868249 g
- Trans Fat 0.0100730000138773 g
- Calories 3 calories
Step-by-step
- Place quinoa into a small saucepan with the water. Bring to the boil. Reduce the heat, cover and simmer for 10 minutes until all the water is absorbed. Remove from the heat and cool. (You will not need all this amount of quinoa when cooked. Freeze the remaining quinoa for later use - it freezes beautifully.)
- Squeeze as much moisture out of the cucumbers as you can. Roughly mash the avocado and place into a bowl with the cucumber, carrot, chia seeds, herbs and chicken (if used) into a bowl and gently mix together.
- Stir in about a third to half of the cooled quinoa and as much rice vinegar as you like. Season with salt and pepper. Divide mixture into 8 portions.
- Fill a large shallow bowl with warm water and dip each wrapper, one at a time, into the water to soften, about 20 seconds (or as per packet instructions).
- Place the softened wrapper flat onto a damp tea towel on the kitchen benchtop. Place a portion of the quinoa mixture in a straight line across the centre of the wrapper leaving about a 5cm (2 inch) edge uncovered.
- Fold the uncovered sides over the filling and gently roll into a tight roll to enclose the filling. Repeat this process with all the paper rolls.
- Serve the rolls with some soy sauce or your favourite dipping sauce.
Grated cucumber does the heaviest lifting in these wraps, but only if excess moisture is removed beforehand. Squeezing the grated cucumber firmly through a clean cloth prevents watery pooling that rapidly dissolves delicate rice paper wrappers. Working with rice paper requires warm water kept around 35 to 40 degrees Celsius; water that is too hot causes the starch to break down prematurely, resulting in sticky, unmanageable sheets that tear upon rolling. Submerge each wrapper for precisely 20 seconds, transferring it immediately to a damp kitchen towel to halt hydration and maintain pliability while filling. Quinoa forms the structural core of the interior, and cooking a batch requires only 10 minutes of simmering followed by complete cooling. Because cooked quinoa freezes exceptionally well for up to three months, preparing the grain ahead streamlines assembly significantly. Fresh herbs bruise easily under pressure, so chop mint and basil with a sharp blade rather than a dull one to keep volatile oils intact.
