Ingredients:
- Rice paper TM Hokkaido Club – 10 pcs
- Quinoa – 150 g
- Cucumber – 1-2 pcs
- Carrot – 1-2 pcs
- Red Bulgarian pepper – 1 pc
- Nut paste – 120 g
- Cilantro – 25 g
- Lime – 1 pc
- Soy sauce TM Hokkaido Club – 3 table spoons
- Honey – 2 table spoons
- Olive oil – 1 table spoon
- Hot chili pepper – ¾ tea spoon
- Dressing sauce Balsamic TM Hokkaido Club – 3 table spoons
Cooking method:
- Heat the olive oil and fry the quinoa in it for 2-3 minutes.Then add two cups of water, bring to a boil, reduce the heat, cover and cook for another 15-20 minutes until the liquid is absorbed.
- Cut the vegetables in thin strips.
- Make the sauce: In a small bowl, mix the nut paste with two tablespoons of soy sauce, hot chili sauce, honey, and the juice of half a lime.
If sauce is too thick, add some hot water.
- Add one tablespoon of soy sauce, juice of half a lime to the quinoa and cool.
- Pour warm water into a large plate or bowl.Dip one sheet of rice paper in water for a few seconds to soften it.Place the sheet on a dry plate or cutting board.
- Spread some quinoa on rice paper, add chopped vegetables and herbs.Roll the roll from you, compacting it in the process.
Roll up to the middle of the sheet, then fold the sides inward and twist the roll to the end.
- Follow the same process with the remaining sheets of rice paper. Serve spring rolls with Unagi, Teriyaki or Balsamic sauce.
Enjoy your meal!