Is it that time again to start getting organized for the new school year? With less than 3 weeks, getting ready for school can seem a bit overwhelming, especially for those of you who want to pack healthy and tasty lunches for your little scholars. Take a deep breath! You’re going to get very excited about these edamame quinoa summer rolls with their minty, buttery crunch.
Here are some of their pros and cons:
Pros: It’s a super healthy rolled up meal that’s packed with protein, fresh veggies, and flavor.
Cons: They tend to vanish from the serving plate.
When I was a kid, August was the month I never wanted to end because it was the last month of summer vacation before school started again.
Now, actually I’m super excited about going back to school in two weeks. I finished one photography class at my local community college last winter (check out my portfolios if you’d like). This coming fall I’m going to take another course, called Introduction to Studio. I’m confident this is going to significantly improve my food photography skills and increase my knowledge. At the same time, Leo is going to start his half-day preschool, which meets twice a week. So, I’m going to need these fun-to-eat and easy-to-bite-into healthy summer rolls for both of us.
Summer rolls are a great way to help him eat vegetables. He loves all sorts of fillings, such as tofu, dill, Chinese chives, napa cabbages, etc. It’s very versatile. Not only that, summer rolls are super easy to make ahead of time. It’s the best, easiest, and healthiest lunch I’ve come up with so far.
Here are the major ingredients you’ll find in these veggie edamame quinoa summer rolls:
I briefly chopped the cooked edamame, mint leaves, and basil leaves in a food processor first, and then mixed them with cooked quinoa and seasoning. The mixture itself is buttery, refreshing, and nutty with a crunchy and chewy texture. Although you won’t taste the mint in the first bite, all the other ingredients in the summer rolls slowly bring out the minty, refreshing flavor after chewing. It’s absolutely delicious and fun to eat.
Do you feel some relief, now that you have one less thing to worry about? You can definitely make a large batch of this edamame quinoa summer roll ahead of time (unlike sandwiches). If you want to add a little bit of heat and some dipping fun, I’d definitely serve them with the spicy peanut butter sauce.
- 2 tablespoons creamy peanut butter
- 2 tablespoons water
- 1 teaspoon chili garlic sauce
- 2 teaspoons soy sauce
- 2 teaspoons freshly squeezed lemon juice
- 8 oz frozen edamame
- 1 cup cooked red quinoa cooled to room temperature
- 3 sprigs mint leaves
- 3 sprigs basil leaves
- 2/3 cup lightly cooked kale shredded (see note)
- ½ teaspoon salt
- ¼ teaspoon ginger powder
- 2 teaspoons soy sauce gluten-free if desired
- 1 teaspoon sesame oil
- 1½ cups shredded red cabbage
- 2 medium carrots thin slices
- 20 rice paper wrappers
- Whisk together all the spicy peanut butter sauce ingredients and set aside.
- Bring 2 cups water to a boil and cook frozen edamame in the boiling water for 5 minutes. Drain and rinse with cold running water.
- Place the cooked edamame, mint leaves, and basil leaves into a food processor. Briefly chop them but not puree. This will give the summer roll some buttery and crunchy texture.
- Add the mixture of edamame and herbs and the remaining ingredients, except red cabbage, carrots, and rice paper wrappers into a large mixing bowl. Toss to combine and set aside.
- Clean a large working surface very well. I used my kitchen counter. Rinse both sides of each rice paper wrapper under running cold water and then shake off the excess water briefly. Place the damp rice paper wrapper onto the working surface. I do 5 wrappers for each batch. Move onto the next step immediately.
- For each wrapper, place 1½ tablespoons of edamame-quinoa stuffing, and a few slices of red cabbage and carrots on the lower 1/3 of the wrapper. Do not place too much filling on the wrapper otherwise it will be very hard to roll. Repeat this step for the other four wrappers that go with this batch.
- To roll the rice paper: Start from the first wrapper (the one you rinsed with water and filled with filling first) and so on. Gently lift up the bottom of the wrapper, pull it up over the filling, and tuck it in. Lift both sides and fold in towards the middle. Continue to roll up tightly. Finish the rest of the wrappers. Do not let the damp wrapper set on the counter too long, otherwise it will become really soggy and hard to lift up.
- Place the finished summer rolls on a plate. Serve with spicy peanut butter sauce if desired. These summer rolls can be stored in refrigerator for up to 4 days. The wrappers will be very chewy when these rolls are freshly made.
I use a steamer to steam the kale leaves for 1 minute until they become wilted looking. This makes it much easier to shred and pack more in.