Rice Paper Rolls with Quinoa & Dipping Sauce
2 cups cooked Quinoa
1 cup filtered water
Sea salt and cracked black pepper to taste
1/3 bunch fresh mint – shredded
1/3 bunch Thai basil – (if you cannot find, standard basil is fine)
1 large carrot – thinly shredded or thinly grated
1 cucumber – thinly sliced (size dependent)
1/3 punnet mung or alfalfa sprouts
1/4 cup sliced almonds (or other nuts of choice such as lightly crushed macadamias to release their oils)
1 tbsp black and white sesame seeds
1 packet rice paper rolls
1 avocado, sliced
Cook the quinoa using the absorption method (same as per rice). Once cooked add salt and pepper and set aside to cool.
Mix herbs and all remaining ingredients – except the rice paper rolls and avocado with the cooked quinoa until combined.
Fill a large bowl with water and dip one sheet of rice paper into the water until it softens and then lay onto a flat plate.
Place roughly 1/3 cup of quinoa mix into the centre of the rice paper. Then place 2 slices of avocado on top.
Fold the sides into the centre over the filling, and then fold the bottom of the paper over the top of the top (tucking the bottom of the roll in). Roll from the bottom to the top to form a tight roll.
Set aside and continue until all ingredients are finished.
Combine all ingredients and serve in a dipping bowl.