Updated: Apr 6, 2021
I came across Rice Paper Rolls on a one of the cooking pages on Instagram. The minute I saw the video I knew it was something I wanted to try. Summer seemed like the best time to bring this recipe out. Specially because I find it super hard to eat cooked hot food in this weather. Rice Paper Rolls are just perfect for that, they're refreshing and healthy.
Most places have meat as the main filling, with veggies. To take it up a notch, I decided to try this with BOHQuinoa. And I got to say, it's totally raised the health bar . INGREDIENTS For the filling
BOHQuinoa 1 cup
Julienned Carrot 1 carrot
Julienned Cucumber 1 cucumber
Soy Sauce 1/2 tsp
Lime Juice 1/2 tsp
Rice Paper Rolls 4 sheets (you could buy these on Amazon)
For the Dipping Sauce
Cashew Butter 1/3 cup
Chilli Sauce 1/2 tsp
Soy Sauce 1 tbsp
Honey 1 tbsp
Hot Water a bit to thin it out (optional)
PREPERATION Step 1 Heat a pan over medium heat. Add 1 tbsp Oil, the BOHQuinoa & roast it for 2-3 minutes.
Add 2 Cups of water to it , bring to a boil and cover it on low heat. Cook until it's light and fluffy (usually takes about 15-20 minutes) Step 2 Meanwhile, prepare the veggies and once the BOHQuinoa is ready, add in Soy Sauce and Lime Juice to it for a bit of flavour. Step 3 For the dipping sauce, whisk in all the ingredients together and add in the water if the cashew butter is of a thicker consistency. If you don't have cashew butter, feel free to use Mayo. Step 4 Soak each sheet in a skillet filled with water for about 10 - 15 seconds. Lay it out on a flat surface. Fill in a scoop of cooked BOHQuinoa, load it up with veggies and some cilantro or mint. Step 5
Finally, time to roll! Roll it in and tuck in the sides like tucking in a baby's blanket. Make the roll as tight as you can. Enjoy! A truly yummy in my tummy moment I got to say!