Quinoa Vietnamese Rolls

Name: Quinoa Vietnamese Rolls
Ingredients: 8 rice paper; 1/2 pound shrimp cooked; 1 cup quinoa; 2 cups mixed greens; 1 cucumber; 1 avocado; 2 carrots; 3 sprigs cilantro; 1/4 cup hoisin; 2 tablespoons peanut butter; 1 teaspoon rice vinegar; 1/2 teaspoon sesame oil; 1 teaspoon red pepper flake

13 ingredients

5 steps

Ingredients

8 rice paper
1/2 pound shrimp cooked
1 cup quinoa
2 cups mixed greens
1 cucumber
1 avocado
2 carrots
3 sprigs cilantro
1/4 cup hoisin
2 tablespoons peanut butter
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 teaspoon red pepper flake

Directions

1

n a small bowl, combine the hoisin and the peanut butter. Once combined, add the rice vinegar and sesame oil. The final ingredient added is the red pepper flakes. If you don't want spicy peanut sauce, cut the amount of red pepper flakes in half. Stir all of the ingredients together and set aside.
2

Prepare, chop and slice all of the ingredients.
3

Next, take a plate with a little bit of a lip and put in enough water to dip the rice paper into. My plate was a little deeper so I used almost a 1/2 cup of water but the amount will range from about 1/4 cup to a 1/2 cup. When the rice paper gets wet, it will need a ledge to pull it off your surface.
4

Let it soften for about 30 seconds or so and it's ready to for filling. The ingredients should be placed in the bottom fourth of the rice paper so that there's enough room to roll and tuck the paper.
5

Once you have your ingredients placed, it is time to roll them. Lift the bottom piece to cover the ingredients, and roll it tight. After one roll over, you want to fold in the ends, and then continue to roll the ingredients until it is completely rolled.