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Steps:
Preparing the Fillings:
- Cook quinoa according to package instructions and allow it to cool.
- Cook rice vermicelli noodles according to package instructions, then rinse with cold water and drain.
- Prepare the vegetables by washing and julienning the carrots and cucumber. Wash and dry the lettuce leaves and fresh herbs.
Making the Dipping Sauce:
- In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, and lime juice. Add water gradually to thin the sauce to your desired consistency. Set aside.
Assembling the Spring Rolls:
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Lay it flat on a clean surface.
- On the lower third of the rice paper, place a lettuce leaf, a small handful of quinoa, a few rice vermicelli noodles, julienned carrots, julienned cucumber, herbs, and any optional fillings you're using.
- Fold the sides of the rice paper over the fillings. Then, starting from the bottom, roll the rice paper tightly over the fillings, tucking in the sides as you go. Roll it up completely to form the spring roll.
- Repeat the process with the remaining ingredients.
Serving the Spring Rolls:
- Arrange the Quinoa Vietnamese Spring Rolls on a serving platter.
- Serve with the dipping sauce on the side.
- To eat, dip the spring rolls into the sauce and enjoy!
Note: You can customize the fillings to your liking, including your choice of vegetables, protein, and herbs. These fresh spring rolls are light, healthy, and perfect for a refreshing meal or appetizer.
