Quinoa can be used as a great substitute for rice noodles to make these spring rolls.
Remember how I said that I am a dexter addict? It’s true; I watched the premiere of the series a few months ago. Now, I have caught up with the current season. Amazing, right? What if I lost my sleep and personal hygiene because of this show?
I wanted to try some quinoa, so I made spring rolls with it and substituted the vermicelli noodles for it. With the roasted shrimp, vegetables, and spicy peanut sauce, I was in heaven. The quinoa was a great carbohydrate base for everything, and it had a lovely nutty texture. I kept dipping the rolls into the sauce and eating them. I managed to finish about 4 or 5 before I became unable to eat anymore!
- Peeled and deveined 1 pound medium Shrimp
- 12 16-cm rice paper wrappers
- Leaves separated from 1 head of green-leaf salad, washed and dried
- 1 1/2 cups cooked quinoa
- One cucumber, julienned
- Peel and julienne one carrot
For the Spicy Peanut Sauce
- 1/4 cup peanut butter
- 1/4 cup of water
- Hoisin, one tablespoon
- Taste one teaspoon of Sriracha or more
- Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
- In a small bowl, combine the peanut butter, Sriracha, water and hoisin. Set aside.
- Place the shrimp on a baking sheet. Place in oven and roast until shrimp are pink, firm, and cooked through. This should take 6-8 minutes. Let the cooled pears cool down before cutting them in half.
- Wet the rice paper for 10 seconds and then transfer it to a surface. Place a lettuce leaf on each wrapper, and add two tablespoons of quinoa. Add three carrot sticks and cucumber slices each and three shrimp halves.
- Roll the sheet from the bottom up, taking care not to tear it. Repeat with the remaining wrappers.
- Serve immediately with spicy Peanut Sauce.