Prepare time: 20 min
Cook: 00 min
Ready in: 20 min
Ingredients
for the summer rolls:
- 10 rice paper wraps
- 1 red pepper thinly sliced
- 2 cups shredded romaine
- 1 cup cooked quinoa any variety (I used black quinoa)
- 2 cups papaya noodles OR 1 large carrot thinly sliced
- 1 medium avocado sliced
for the peanut sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons gluten-free tamari
- 1 teaspoon sriracha or spicy chili sauce
- Juice of 1 lime
- 2 – 3 teaspoons water
Instructions
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Prepare all the veggies and arrange them on a plate for easy assembly. If using papaya, peel whole fruit then using a juilenne peeler, peel “noodles” from the outside of the papaya. Continue to peel until you get to the softer flesh, rotate fruit and repeat until you have two cups. [you can skip this part and just use carrots if you prefer!]
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Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.
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Full recipe Here
