Coconut Almond Veggie Quinoa Summer Rolls

Goodness- is that a mouthful or what?! These summer rolls might have a long name but in short they are De-li-cious!!

If you've never made summer rolls, I completely understand the hesitation. They seem like a pain in the butt and when you're a catering chef and have to make 200- they definitely are!! But this recipe made enough for appetizers at a small dinner party with a few leftover for lunch the next day- and it was super easy! The rolling takes about 20 minutes and once you get the hang of it- it's so simple! 

The flavor is amazing and so light and healthy- plus it's vegan for all you non-animal eaters!! And Charlie- the 16 month old I nanny for- loved the filling. He's my true test for flavor! 

I highly recommend trying out this recipe for your next get together with friends. They will love this recipe and be amazed that it's super healthy!! 

Coconut Almond Veggie Quinoa Summer Rolls 

Premade:

2 cups cooked quinoa*

Fridge:

2 cups red cabbage, julienned 

3/4 cup scallions, thinly chopped 

2 tbs cilantro, minced 

Counter: 

Juice of 1/2 lime 

Pantry:

Package of Vietnamese rice paper 

1 cup coconut milk (canned) 

1/2 cup raw almonds 

1/4 tsp salt 

1/2 tsp hot sauce (optional) 

Tools: 

Large bowl

Mixing spoon

Blender or food processor

Large tray or bowl filled with warm water 

Add almonds, coconut milk, cilantro and salt to the blender or food processor. Blend for a minute or two- it will still be a little grainy but the texture is good for the rolls. 

In the large bowl add the quinoa, red cabbage, scallions and grated carrots. Mix well and then pour the almond coconut sauce over the top. Combine everything well. At this point you can cover and refrigerate for up to 2 days until you're ready to roll them. I recommend rolling only a few (up to 6) hours before serving or eating. The rice paper tends to harden within a day. It doesn't taste bad- just not the best texture. 

How to make the rolls: 

Take the tray or bowl of warm water and run 1 rice paper roll a couple times through it- or let it soak for about 7-10 seconds (mine didn't fit so I had to move it through the water- see photo). Remove from water and place on a clean counter or cutting board with 2 inches of overhang (see photo). The overhang will make it easier to begin rolling. 

Take about 1/4 to 1/3 of a cup of filling and place close to the overhang- right near the edge and centered to the wrap edges. Then take the overhanging part and pull it over the filling- tightening it around the filling. You don't want a loose roll. Once you've tightened the overhanging piece over the filling- close the sides of the roll by folding the edges into the center. Then continue to roll the wraps up and it should form a mini burrito or better yet- delicious summer roll!! 

Enjoy them! Xo

Run it through or soak it in warm water to make it pliable enough to roll 

Overhanging piece makes it easier to fold it over and roll faster 

Before dressing

After dressing

*to cook quinoa- add 1 cup quinoa to 1 3/4 cups water. Bring to a boil, reduce to a simmer and cover with a lid. Cook for 12-15 minutes until all water is absorbed. Flake with a fork and cool for use in the summer rolls.