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Fresh Summer Quinoa Rolls with Dipping Sauce

Serves 6.


    Fresh Summer Quinoa Rolls with Dipping Sauce

    These simple favourites might be fiddly to make, but after a few tries you’ll quickly get the hang of it. It’s a delicious lunchtime snack to eat while on your feet at any event. We added prawns, but you can also pack them chock full of vegetables.



    Peanut allergy concerns? Substitute cashew butter for peanut butter. Any thinly shaved vegetable, from radishes to grated carrots, can be added or substituted.


    Fresh Summer Quinoa Rolls with Dipping Sauce


    Peanut Dipping Sauce
    • 1/4 cup (60 mL) natural peanut butter
    • 1 Tbsp (15 mL) seasoned rice vinegar
    • 1 Tbsp (15 mL) lime juice
    • 2 tsp (10 mL) low-sodium tamari
    • 1/2 tsp (2 mL) sambal oelek or sriracha sauce
    • Hot water, as needed
    Quinoa Rice Rolls
    • 1/2 cup (125 mL) red quinoa
    • 1 tsp (5 mL) grapeseed oil
    • 1 cup (500 mL) boiling water
    • 1 Tbsp (15 mL) ponzu sauce
    • 18 medium-sized prawns, peeled and deveined
    • 6 large rice roll papers, plus extra if needed
    • 6 small lettuce leaves
    • 1 medium-sized zucchini, cut into matchsticks
    • 1 medium-sized carrot, peeled and cut into matchsticks
    • 6 green onions, trimmed but kept whole
    • 1/2 cup (125 mL) Thai basil leaves


    Per serving:

    • calories153
    • protein9g
    • fat (1 g sat. fat7g
    • trans fat)0g
    • carbohydrates15g
      • sugars2g
      • fibre3g
    • sodium120mg



    In small bowl, combine dipping sauce ingredients, except hot water. Whisk until smooth, adding a little hot water as needed for easy dipping. Set aside.


    In fine-mesh sieve, thoroughly rinse quinoa. In small saucepan, place rinsed quinoa along with oil and sauteu0301 for 2 minutes to toast. Add boiling water, cover, and reduce heat to low. Cook for 15 minutes, or until quinoa begins to sprout and water has been absorbed. Remove from heat and stir in ponzu sauce. Transfer quinoa to baking sheet and spread out to dry.


    Remove prawn tails. In saucepan with boiling water, add prawns and poach, covered, for 5 minutes, until they turn pink. Drain and blot dry. Set aside.


    To assemble rolls, pour hot water into very large bowl. Immerse single rice paper into water for about 15 to 20 seconds, remove, and then gently spread out on large, damp cutting board. Paper is very fragile (it may take more than one attempt to make these without tearing).


    On lower half of single damp rice paper, place 1 lettuce leaf and top with a scoop of quinoa. Layer some zucchini and carrot on top. Scatter with a few basil leaves, then 1 green onion.


    From the edge nearest to you, begin gently rolling up, tucking in sides while encasing quinoa in lettuce leaf, stopping halfway. Line 3 prawns along roll, and then continue to roll up, sealing tightly. Place seam side down on serving dish. Repeat with remaining rice papers and ingredients.


    Serve immediately with Peanut Dipping Sauce.


    Alternatively, cover with damp paper towel, overwrap with plastic wrap, and refrigerate for a couple of hours or until ready to serve.


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    This recipe is part of the Street Food Chic collection.



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