Vietnamese Rice Paper Rolls with Quinoa, Fruit and Vegetables
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 3)
| French red leaf lettuce leaves | 6 pieces |
| French salad leaves | 4 pieces |
| Quinoa (cooked) | 40g |
| Shredded cucumber | 30g |
| Shredded carrot | 20g |
| Shredded bell peppers (red, yellow and green) | 30g |
| Shredded apple | 20g |
| Vietnamese rice paper roll sheets | 3 pieces |
| Sauce | 30g |
Sauce (600g):
| Mangoes | 5 |
| Dry-roasted plain cashew nuts | 160g |
| Sugar | 120g |
| Lime juice | 110g |
| Olive oil | 50g |
Cooking Method:
| 1. | Wash and shred the fruit and vegetables, then set aside. |
| 2. | Put all the sauce ingredients in a blender. Blend until the sauce is formed. Set aside to cool down. |
| 3. | Place the rice paper roll sheets in cooled boiled water. Soak for about 35 seconds until softened. Put some shredded fruit and vegetables, salad leaves and quinoa on each rice paper roll sheet. Roll and cut into two pieces. Place the rolls vertically on a plate. Serve the sauce separately. |
Per Serving:
| Energy (kcal) | 105 |
| Carbohydrate (g) | 20.2 |
| Protein (g) | 1.6 |
| Fat (g) | 2.5 |
| Sugar (g) | 7.6 |
| Sodium (mg) | 57 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Elegantly Veggie.
