EEEEEEEEE!!! I am so excited it’s Spring!! I love that the days are getting longer and it’s my absolute favorite season to make these spring rolls.
Yesterday I was at the Farmer’s Market and I came home with such a high from all the amazing {and gorgeous} food available. I immediately set to work on a new, seasonally appropriate recipe to share with you all.
Enter this little gem. I can already picture her as a gorgeous appetizer for your next brunch. Wink. Wink.
Many years ago one of my dearest and closest friends hosted brunch at his house. I had never actually been to a brunch before but I was about to get my mind blown. Breakfast and champagne before noon? Yes, please. I am forever a fan of brunch now.
While we waited for the bazillion egg quiche to cook we all noshed on these pretty little packages of fruit spring rolls dunked in a greek yogurt sauce. They were so refreshing and light and I loved that they were wrapped in rice paper – traditionally used to make vietnamese spring rolls. They were SO clever and I have never forgot them.
Naturally, when I had a fridge full of leftover quinoa, a batch of cashew cream, a loot of mangos {on sale at Whole Foods} and strawberries {thank you Leucadia Farmer’s Market} I knew exactly what I had to make!
These spring rolls are super easy to put together and is great for a crowd. You can make them in advance in preparation for a party, or even just to have them for breakfast or dessert during the week. I think the best part {other than tasting amazing} is that these are gluten free, dairy free, refined sugar free, vegan and packed full of protein, good fat and deliciousness!
Strawberry Quinoa Spring Rolls with Mango & Mint Dipping Sauce
Makes 8 rolls, Soak time: 30 minutes, Active time: 20 minutes
Recipe from Chassie Bell, Forkin’ Healthy
2 cups cooked quinoa
1 cup strawberries, chopped
1 cup blueberries
1 mango, chopped (1/3 of this is for the sauce)
½ cup sliced almonds
1 tablespoon chopped mint
Juice and zest of one orange
Juice and zest of 2 key limes (or 1 regular lime)
½ cup raw cashews
1 tablespoon honey
8 sheets of rice paper
Mango and Mint Dipping Sauce:
Soak the cashews in hot water for 30 minutes. Drain and then blend in a blender with 1 cup of water until smooth. Reserve half for another use.
Blend the remaining cream with half of a mango, honey, mint and lime zest. Set aside.
Strawberry Quinoa Filling:
In a bowl, combine the chopped strawberries, blueberries, mango, orange and lime juice. Mix well.
Dip one sheet of rice paper in water for 3-5 seconds until softened. Place on a flat surface and spoon 1/2 cup of quinoa filling inside. Wrap like a burrito.
Serve with dipping sauce and enjoy!
