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.
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.
This recipe is part of the Street Food Chic collection.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.