Mexican Summer Rolls - Collaboration with Quinola
What’s not to love about summer rolls with a tex mex flavour twist. These delicious vegan flavour bundles are perfect as either a side or a light lunch.
Makes 4
Ingredients
2 tbsp Pizza Drizzle Oil
4 rice rolls (plus an extra to practice with!)
1 sweet potato
1 yellow pepper
1 spring onion
Bunch of fresh coriander
250g Pack of Spicy Mexican, Quinoa Express Quinoa
For the Dipping Sauce
1 tbsp Pizza Drizzle Oil
1/2 tbsp Lime Juice
2 tbsp Soy Sauce
1 tsp Cumin
Method
Pre heat your oven at 190C (fan) or 210C.
Start by chopping your sweet potato into 3cm batons, place on a baking tray and drizzle with littleseed Pizza Drizzle Oil, place in the oven for 35-40 minutes, or until soft in the middle and slightly crisp on the outside.
Meanwhile, chop the spring onion and pepper into 8cm strips. Then roughly chop the coriander.
Once the sweet potato is cooked, remove from the oven and allow to cool.
Open your bag of Spicy Mexican Quinoa and have all your other ingredients ready to fill your rice rolls.
Soak one rice roll at a time in warm (not hot) water for 5-10 seconds or until soft, remove from the water and lay on a flat surface. Fill your roll with 2 tbsp of Spicy Mexican Quinola, a few strips on spring onion and pepper, a few batons of sweet potato and a sprinkling of fresh coriander.
First, fold the sides of your roll in over the filling, then roll from one end, tucking in the filling as you go, the roll will stick to itself.
For the Dipping Sauce
To make the dipping sauce, combine all ingredients listed and mix well.
Your Summer Rolls are now ready to dip and enjoy!
Prep Time
20 minutes
Cooking Time
40 minutes
Recipe Notes
Practice makes perfect when rolling these summer rolls. Don’t be disheartened if your first attempt isn’t perfect, the more you do the easier it will get.
