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Spring Rice Paper Rolls with Quinoa and Pistachio

With daylight savings in full swing, it's time to make the most out of the warmer weather and longer evenings with alfresco dining and this delicious and healthy recipe.

Spring Rice Paper Rolls with Quinoa and Pistachio

Makes 12

½ cup tricolour grain quinoa
1½ cups water
2 green shallots, finely sliced
⅓ cup pistachios, coarsely 
2 medium green chilies, seeds 
removed and finely chopped
100g green beans, trimmed 
and finely sliced
1 bunch asparagus, trimmed
12 rice paper sheets (22cm)
2 firm ripe avocados, sliced 
into half moons
1 cup coriander leaves
½ cup mint leaves
50g snow pea sprouts or 
snow pea tendrils

Chilli Ginger 
Dipping Sauce
3 tbsp chilli jam
1 tbsp hoisin sauce
2½ tbsp fish sauce
1½ tbsp lime juice
3 tsp soy sauce
2 tsp brown sugar
2 tsp finely fresh grated ginger

To make dipping sauce, combine ingredients in a small bowl.

Bring quinoa and water to the 
boil in a small saucepan. Simmer gently for 10 minutes or until tender. Rinse under cold water. Drain. Place 
in a large bowl.

Add shallots, pistachios, chillies and beans.

Slice asparagus into halves or quarters lengthways, depending on thickness.

Slice in half width ways. Place in a heatproof dish. Pour over boiling water. Rinse under cold water. Drain well.

Dip one sheet of rice paper into water. Place on a clean tea towel.
Top with avocado, herbs, asparagus and sprouts. Spoon over 2 tablespoons quinoa mixture. Fold in one end of rice paper over the filling. This will 
be the bottom of the roll. Then firmly roll up from one side, leaving the 
top of the roll open.

Repeat with remaining sheets. Serve with 
dipping sauce.

For more gorgeous summer inspired recipes, pick up a copy of our November issue – on sale now. 

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