Ohh, this recipe from The Minimalist Baker is right up my alley. My version was not as plate perfect as shown in their pic, but trust me, it was delish! I usually cook my quinoa, but you can sprout yours, and also substitute the cashew butter for another raw nut butter, of course. Their recipe calls for chili sauce, but I just minced some garlic and put in fresh chilis.
- 1 cup red or white quinoa, thoroughly rinsed
- 1 tbsp raw soy sauce or Braggs aminos
- 1/2 lime, juiced
- 10 spring roll papers, pieces of sturdy greens, or lettuce boats/cups
- 1 cup each julienned cucumber, carrot and red pepper
- 1 cup fresh herbs (cilantro + mint)
- 1/2 cup cashew butter (if unsalted, add additional soy sauce)
- 2 tbsp raw soy sauce
- 3/4 tsp chili garlic sauce
- 2 tbsp sweetener (i.e. maple syrup, agave, brown sugar, or honey if not vegan)
- 1/2 lime, juiced
- Hot water to thin
Start by preparing quinoa. Heat a small saucepan over medium heat. Once hot, add 1 tbsp oil and quinoa and quick toast for 2-3 minutes. Then add 2 cups water, bring to a low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it’s light and fluffy in texture. Of course, you can use raw quinoa spouts to keep it all raw.
Prep vegetables and herbs and set aside. Prepare cashew butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed. To add more flavor to the quinoa, add 1 Tbsp soy sauce + 1/2 lime, juiced and toss to coat. Set aside.
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. Transfer to a damp cutting board or similar surface and gently spread out into a circle. It may take a little practice, so don’t feel bad if your first few attempts fail! If you want to keep the whole thing raw, forgo the rice paper and try giant leaves of some variety.
To the bottom third of the wrapper add a generous spoonful of quinoa, and layer carrots, bell peppers, cucumber, and fresh herbs on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total. Serve with cashew butter sauce and any other sauce you choose to make. Leftovers store well individually wrapped in plastic wrap, though best when fresh.