{"id":9793,"date":"2012-09-19T21:01:15","date_gmt":"2012-09-20T04:01:15","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=9793"},"modified":"2020-06-06T12:22:47","modified_gmt":"2020-06-06T19:22:47","slug":"vegetarian-summer-rolls-w-quinoa","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/vegetarian-summer-rolls-w-quinoa\/","title":{"rendered":"Vegetarian Summer Rolls w\/ Quinoa"},"content":{"rendered":"

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You know that thing I said about tiptoeing into fall? It\u2019s on hold. Well, temporarily. Ma Nature has gifted us with an extended summer and around these parts, you don\u2019t look a sunny and 75 gift horse in the mouth. You bypass the pumpkin lattes and keep on making cold brew and enjoy every last bit of summer you can, because there\u2019ll be beets and parsnips from the moment it ends until July comes around again next year.<\/p>\n

I\u2019m sure I\u2019ve committed some kind of culinary crime with these vegetarian summer rolls. Violated a sacrosanct law by bringing quinoa into the picture. A grain that\u2019s as hipster as skinny jeans and typewriters. But if you\u2019re trying to get more whole grains, more fiber, well, then you work it in where you can.\u00a0 These summer rolls are a perfect little snack, a perfect little starter and they\u2019re chock full of vegetables.<\/p>\n

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The key here is to prep.\u00a0 Have all your vegetables cut up and your quinoa cooked, cooled and ready to go. The toughest thing here, unless you\u2019re an old pro, is the roll. The rice paper wrappers are<\/em> delicate, but as long as you don’t oversoak them, you\u2019ll be in business.<\/p>\n

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Since we\u2019re going vegetarian with these and tofu is pretty plain, I\u2019ve layered in some flavor, giving the quinoa a sort of sushi rice treatment, dressing it while its warm with a little bit of seasoned rice wine vinegar and sesame oil, and if you like, stir in some chopped green onion to up the flavor.\u00a0\u00a0 Drizzle the tofu with soy sauce and sesame seeds if you have them.<\/p>\n

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The one tip I can give you on the roll is to use the lettuce to help keep everything together. Give your wrapper a 5-count soak, turning it over on each count, then lay the lettuce down first, followed by the herbs, vegetables and tofu.\u00a0 It\u2019ll act as a second line of defense to keep everything together and help you avoid poking a hole in the wrapper.<\/p>\n

As for the dipping sauce, it’s up to you. \u00a0Peanut sauce is what you usually see, but I sometimes find it’s too thick and gloppy and masks the flavor of the vegetables and mint. \u00a0I usually go with sweet chili sauce, just the regular bottled variety, especially if I’m eating them for breakfast (on a hot day, heck yeah). \u00a0The day I made these, I discovered I didn’t like the Trader Joe’s sweet chili sauce all that much, (between the two, stick with Thai Kitchen), so I made Diane Cu’s nuoc cham<\/a>, Vietnamese fish sauce for dipping. \u00a0I keep Squid Brand fish sauce in the house, which is on the saltier side, so I ended up doubling the lime juice and sugar in her recipe.<\/p>\n

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3.1.02<\/div>\n\t\r\n\t
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Vietnamese Summer Rolls w\/ Quinoa<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 6 rolls<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t