Spork Spring Issue 2021

12
Spring Rolls & sauces Sauces
Rainbow Spring Rolls
Adapted from Kristeena Michelle
Serves 8-10 rolls
1 cup uncooked quinoa, red or white
2 cups vegetable broth or water
1 cup each julienned cucumber, carrot, red pepper and
beet
1 cup fresh basil,or any other of your choosing
1 cup red radish microgreens, or any other of your choosing
10 spring roll paper
1. In a medium size pot, add quinoa and broth or water,
bring to a low boil, then reduce heat to low and cover. Cook
for 15-20 minutes.
2. Cut the vegetables and herbs, set aside.
3. To assemble spring rolls, pour very hot water into a shallow
dish or skillet and immerse rice paper to soften for
about 10-15 seconds.
4. Transfer to a damp tea cloth, paper towel, cutting board
or a similar surface and gently spread out into a circle.
5. To the bottom third of the wrapper, add a generous
spoonful of quinoa, and layer carrots,red peppers,
cucumber, beets and fresh herbs. Gently fold over once,
tuck in edges, and continue rolling until seam is sealed.
6. Place seam-side down on a serving platter and cover
with a damp warm towel to keep fresh.
Mango Spring Rolls
Adapted from Mango
Serves 5
½ fresh mango
¼ small head purple cabbage
5 green onion spears
½ medium cucumber
½ medium red bell pepper
5 pieces of rice paper
Handful of cilantro
1 cup shredded carrot
1. Slice the mango into long, narrow strips and set aside.
2. Slice cabbage, onion, cucumber and red bell pepper
into very thin 4-inch pieces and set aside.
3. Prepare rice paper as instructed on the package. Once pliable, place a few of each remaining
ingredient in the center of the paper, folding in the sides and rolling until all the veggies are inside and
the paper is closed.